Balsamic Roasted Strawberry Rhubarb Preserves
Jams, jelly or preserves? I’m a preserves kinda girl through and through. I like a little texture going on. Plus it’s less work. Truth. Strawberry is my preserve poison of choice. It’s what I gravitate to, well that and Fig Preserves, which is also the bomb diggity. Lately I’ve been on the strawberry rhubarb bandwagon. Adding the rhubarb to the mix adds another dimension, it takes it from casual sundress to cocktail dress but in the culinary sense. This preserve is giving my old favorite a run for it’s pole position in my pantry.
During the summer I make a lot of preserves. I make them in large batches if I’m on a canning kick and small batches when I just want a few containers to tide us over in the fridge for the next two weeks. Either way my go to preserve pots are my Le Creuset French Ovens. I have several different sizes and colors and these gorgeous pots aren’t for show. No sir. They’re used day in and day out in my kitchen. Heck some of them even live on my stove that’s how often I use them. Not kidding. The rest are stored on top of my pantry cabinet in the laundry room a few steps from the stove. I’m currently in LOVE with this LAPIS Le Creuset round French oven. She’s on loan (and can be found exclusively at Williams Sonoma) and traveling the country participating in the PASS IT ON POTLUCK tour. This pot travels in STYLE. She arrived on my door in a large, very well padded bright orange suitcase.
I’ve enjoyed my time with her and am sad to see her go but am excited to following along on her travels #lapispotluck to see what others are going to be whipping up.
In the meantime I’m going to slather these preserves along with mascarpone on toast. It’s totally a thing. In my world at least.
Disclaimer: This post is sponsored by Le Creuset and Williams Sonoma. I was compensated for my time. Opinions are my own. Always have been. Always will be.
- 2 pounds strawberries - halved
- 1 pound rhubarb - diced
- 1 tablespoon balsamic vinegar
- 1 cup granulated sugar
- 1 tablespoon lemon juice
- Preheat oven to 350.
- Place strawberries, rhubarb onto a rimmed baking sheet. Drizzle with balsamic and toss to coat. Bake for approximately 25 minutes.
- Transfer to a heavy bottom pot. Add sugar and lemon juice. Heat over medium heat and cook for approximately 15 minutes until berries and rhubarb break down.
- Transfer to glass containers. Allow to cool to room temperature. Mixture will continue to thicken as it cools.
- Seal and transfer to refrigerator.