lavender roasted strawberries & rhubarb compote

it’s easter sunday! and it’s grey and snowing. you know what, this might come as a surprise… but it feels awesome. the gloomy weather is kind of soothing. yesterday, we were running around like crazy, to ikea and back, running errands. can you believe it, crazy people stole our shopping cart! we almost made it to the cashier when it disappeared, with all the content that we thoroughly selected! so we had to start again… at ikea! on a rainy saturday! luckily, i don’t have anything else to do. it would have been so boring to go for a long walk somewhere in the mountains, instead. relaxation is overrated when you can spend the day with hundreds of greedy people with overdeveloped elbows, families with a football team of crying children. nope, no better visions for a free saturday.
so, it occurred to me yesterday that it’s the first easter i spend without a lot of family around me (euphemism for: i’m alone today). i guess it’s just me, my leftovers (hmm, barley risotto and strawberry shortcakes) then? guess i can finally get to do all the things i usually never find the time for… not.
btw: have you tried roasting berries and rhubarb? it renders them incredibly sweet and fragrant. the sourness turns into a caramel-like taste. really delicious and easy to do. i put the roasted strawberry and rhubarb compote on some plain greek yoghurt and topped it with maple glazed pecan nuts for a brunch.  
roasted strawberries & rhubarb compote with maple glazed pecans

500 g strawberries, cleaned and halved
500 g rhubarb, cleaned and cut into finger-long slices
4 tbsp. maple syrup
1 tbsp. lavender bulbs (dried)
1/2 cup pecans, coarsely chopped
4 tbsp. maple syrup (again)
4 cups plain greek yoghurt
preheat the oven to 220 degrees c (400 degrees f). combine the halved strawberries and rhubarb slices with maple syrup and toss with the lavender. place in an oven-proof pan and roast for about 20 minutes. remove and let cool. in the meantime, combine the chopped pecans and remaining maple syrup in a skillet, and, on medium heat, let caramelize for 10 to 15 minutes, until syrup is absorbed and the pecans are coated. pour the yoghurt into four glasses, top with the compote and the pecans.
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