Roasted rhubarb & fresh strawberries
And homemade whipped cream (Amy's favorite!)
I finally got the rhubarb right this time - cooked it at 350º for a little over 15 min. (covered 1st 10 min then uncovered) after soaking in overnight in a coupla tablespoons of sugar. That way I could control how soft it got easier than broiling.
The whipped cream was a nice addition - helped balance the acidity of the fruit. Num!