I love plant-based desserts. This simple combination of fruits and vegetables is a snap to make, delicious to eat, and packs big health benefits.
Most people enjoy sweets. Too much sugar, however, is a serious problem. Unfortunately, sugar is added to processed foods in copious amounts; and not only are you getting that added sugar, but processed carbohydrates turn into sugar in the body. We have basically become sugar addicts — the more you eat sweet, the more you crave sweet
Artificial ingredients, especially artificial sweeteners, compound the problem by skewing our ability to taste the subtle and delicious flavors of foods in their natural state. Artificial sweeteners actually confuse the body so much, the body is triggered to extract more calories from the food you eat, and store it as fat — exactly what everyone using zero calorie sweeteners was hoping to avoid. This is scary stuff!
This recipe combines antioxidant-rich strawberries and rhubarb, with anti-inflammatory ginger, to create a tasty compote that can be enjoyed by itself or as a topping. I actually love to add it to my oatmeal or nut milk yogurt in the mornings.
When you combine the sweetness of the berries with the tartness of the rhubarb, add a little heat from the ginger, the flavors explode. I like to serve this over vanilla gelato or ice cream. I add a tiny pinch of sea salt right before serving to enhance the flavors.
Oven Roasted Strawberries with Rhubarb and Ginger Recipe
- 3 cups of ripe strawberries cleaned and halved
- 3 cups of rhubarb cut in 1/2” slices
- 1/4 cup coconut sugar
- 1 tbsp. white balsamic vinegar
- 2 tbsp. ginger fresh grated
- 1 pinch sea salt
Preheat oven to 375 degrees
Line a rimmed heavy duty baking sheet with parchment or foil.
In a large bowl, toss berries, rhubarb, sugar, vinegar and ginger.
Spread fruit on baking sheet, be sure to get all the juices and sprinkle with salt.
Roast fruit in oven for 30-40 minutes.
Serve as is or over ice cream or gelato; and add a pinch of sea salt just before serving.