makes about 3 cups
1 pound strawberries, hulled and quartered
1 pound rhubarb, chopped into 1/4"-1/2" pieces
1/3 cup maple syrup
1. Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper and set aside.
2. Place the quartered strawberries and chopped rhubarb in a medium bowl. Drizzle with the maple syrup and stir to coat. Let the mixture sit for 5 minutes.
3. Turn the strawberry and rhubarb mixture onto the prepped baking sheet and spread into an even layer.
4. Roast in the oven for 40 minutes, or until the juices have thickened and the fruit has softened.
5. Let cool for 5 minutes and then spoon both the fruit and their juices into a bowl. Serve warm with ice cream or cover and chill in the refrigerator to make yogurt parfaits. The roasted strawberry and rhubarb mixture can be kept in the refrigerator for up to five days.