A cheerful spring topping for just about anything!
1 pound fresh strawberries, hulled and halved if small, quartered if large
2 cups chopped rhubarb stalks, fresh or frozen
½ cup granulated sugar
¼ cup water
Pinch of salt
½ vanilla bean
Combine all ingredients except vanilla bean in a 9 x 13 baking dish.
Using a small knife, slice down one side of the vanilla bean lengthwise so that it opens like a book. Using the back of the knife, scrape the black seeds from the inside of the split vanilla bean pod and place in the baking dish. Add the pod as well.
Stir everything together. Roast for 20 minutes. Remove from oven and stir mixture. Return to the oven and roast for another 20 minutes or until fruit is bubbly, extremely soft and falling apart.
Remove the vanilla bean pod. Using a potato masher or the back of a fork, lightly mash the fruit mixture until it is a jam-like consistency. Allow to cool. Store in an air-tight container in the refrigerator for up to 2 weeks.
Keywords: Strawberry, Rhubarb, Compote, Sauce, Jam, Roasted, Nordic, Scandinavian,