454gramsfresh rhubarb1 lb, trimmed, washed, and cut into 3 inch pieces
3fresh strawberrieshalved
100gramsgranulated sugar½ cup
Instructions
Preheat the oven to 350 °F (175 °C).
In a heatproof cup or mug, combine the boiling water with the tea leaves. Let steep for 10 minutes, then strain.
In an ovenproof dish, combine the rhubarb, strawberries, granulated sugar, and half the steeped tea.
Bake the fruit for 15 minutes, then stir and bake for an additional 15 to 20 minutes. You want the rhubarb to be firm but cooked through, and to keep it's shape.
When the fruit is cooked, you can transfer it to a serving dish and pour the fruit-infused syrup into a small saucepan with the leftover tea. Bring it to a boil and simmer to thicken it slightly, then pour back over the cooked rhubarb.
Notes
Tastes great served with waffles or even over vanilla ice cream!
If serving for a brunch with the waffle recipe below, double this tea-roasted rhubarb recipe so there's plenty of rhubarb to go around.
For this recipe, I used Kusmi Earl Grey tea leaves, available on Amazon