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Roasted Strawberries & Rhubarb with Coconut Whip Cream

Tart, Sweet, Fresh, Rich & Creamy in every spoonful of this simple summer dessert.
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Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 4 people

Ingredients
  

  • 2 cups strawberries, quartered
  • 2 cups rhubarb, chopped
  • 1 tbsp melted coconut oil
  • 2 tbsp dark maple syrup
  • 1 tbsp balsamic vinegar
  • 1 cups coconut whip cream see recipe link above & in recipe notes
  • 2 tbsp shredded coconut (optional topping)
  • 1 tbsp grated dark chocolate (optional topping)

Instructions
 

  • Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
  • Evenly spread out cut fruits onto the baking sheet, pour liquids onto the fruit, and gently stir to coat te fruit.
  • Roast in the oven for 25 minutes.
  • Scoop fruit into servings bowls, top with coconut whip cream and optional toppings and serve.

Notes

Coconut Whip Cream Recipe.
Best Served right away.
Store fruit in an air-tight glass container and use in breakfast porridge or stir into yogurt.