Prep Time: 20 Minutes. Cook Time: 30 Minutes
by Bernice Hill, www.dishnthekitchen.com
1 lb strawberries; washed, cored and sliced in half
1 lb fresh rhubarb; washed and sliced diagonally
1/4 cup sugar
1/2 tsp ground vanilla bean
Toss cut fruit with sugar and ground vanilla in a large bowl.
Line baking sheet with parchment paper.
Bake at 350 F for about 30 minutes. Let cool.
Drain juices into a measuring cup to use later.
Serve with ice cream, whipped cream, custard, or zabaglione.