Roasted Rhubarb & Strawberry Topping

Ingredients

• 1 lb rhubarb, rough ends trimmed
• 1 lb strawberries, hulled
• 1/3 cup sugar
• 1/2 tsp pink peppercorns, crushed
• 3 tbsp of Brightland Awake Extra Virgin Olive Oil
• 2 tbsp of Brightland Rapture Balsamic Vinegar
• Preheat oven to 375° and line a large sheet pan with parchment paper.
• Cut the rhubarb into batons (about 3 inches in length & a 1/2 inch wide) and the strawberries into quarters - and spread evenly on the sheet pan.
• Top with sugar, pink peppercorns, Awake Extra Virgin Olive Oil, and Rapture Balsamic vinegar. Toss to combine.
• Roast the rhubarb and strawberries, tossing at the halfway point, until tender and syrupy — about 25-30 - minutes.
• Let cool before serving.
• Store in an airtight container in the fridge for up to 5 days.