If you’re looking to make the most of rhubarb before it makes its way out for the season, try roasting it with a little sugar,  balsamic vinegar and a few strawberries for added sweetness. You’ll want to roast the rhubarb until it’s softened and pliable, but still holds its shape. Once cooked, pop it in a jar and keep in the fridge to spoon over yogurt, meringue (it makes a terrific pavlova topping), ice cream, or oats.

Balsamic Roasted Strawberries & Rhubarb

How it’s done
• 1 cup chopped rhubarb (chopped into 2 inch pieces)
• 1 cup strawberries, quartered
• 3 tbsp granulated sugar
• 2 tbsp water
• 4 tsp balsamic vinegar

In bowl, toss together rhubarb, strawberries, sugar, water and vinegar. Arrange in even layer on rimmed baking sheet. Bake in 375°F oven until rhubarb and berries are softened, about 25 minutes.