Rhubarb & Strawberry Topping

Ingredients:

1lb rhubarb, rough ends trimmed

1lb strawberries

⅓ cup sugar

½ tsp pink peppercorns, crushed 

3 tbsp of any Blue Olive Robust olive oil

2 tbsp of The Blue Olive Blackberry Ginger vinegar

How To: 

Line sheet pan with parchment paper and preheat oven to 375.

Cut rhubarb into batons and the star berries into quarters then spread evenly on the pan.

Top with sugar, peppercorn, robust oil and blackberry vinegar. Toss to combine.

Roast rhubarb and strawberries, tossing halfway, until tender and syrupy. Should be about 25-30 minutes. 

Let it cool before serving over yogurt or ice cream. 

Store in an airtight container in the fridge for up to 5 days.