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Roasted Rhubarb and Strawberries
By LADYSTILES via Food52

​Serves 4

2 cups hulled strawberries, cut in half
3 cups roughly chopped rhubarb
1/4 cup maple syrup
1/4 cup sweet vermouth
1 tablespoon balsamic vinegar
1/4 teaspoon sea salt

1. Preheat oven to 350 degrees with a rack positioned in the middle of the oven. Line a rimmed baking sheet or large cooking dish with parchment paper, this is a juicy dish and you don't want the delicious juices running all over your oven.
   
   
2. In a large bowl mix the strawberries and rhubarb. In a small bowl whisk together the maple syrup, sweet vermouth, balsamic vinegar and salt. Pour this over the rhubarb and strawberries, gently tossing until coated. Spread the fruit out on the baking dish in a single layer, drizzling the juices over the fruit and slide into the oven.
   
   
3. Roast the fruit for about 40 minutes, the juices should be thick and the rhubarb tender to touch. Transfer to a bowl once out of the oven and still warm. Use immediately or store in the fridge for up to one week Serve spooned onto ice cream or a slice of sweet bread, a biscuit, oatmeal or french toast.

Serves 4

​1 pound fiddle head ferns, trimmed and washed
2 Tbs unsalted butter
2 cloves garlic, sliced thinly
Kosher salt and pepper

1. If the fiddleheads are clean, you can move to step 2 and sauté them with the butter and garlic. If the fiddleheads have brown fronds in the center, blanch in boiling water. Bring 2 quarts water and 1 tsp salt to a boil. Drop the fiddleheads into the pot of boiling water and cook for 5 minutes. Skim any brown “fuzz” from the water.  Drain the fiddleheads in a colander and rinse with cold water. 


2. Place the butter, garlic, and fiddleheads in a large sauté pan and heat over medium-low heat. Cook for 5 minutes or until the fiddleheads are just fork tender. Season with salt and pepper and serve hot.  


Additions:
Lemon zest
Orange zest
Feta, parmesan, or goat cheese
Garlic scapes- sauté with fiddleheads

Serves 4
2-3 cups strawberries, stemmed 
¼ cup sugar, plus 2 Tbs
1 cup heavy cream
1 tsp vanilla extract or rose water (if using rose extract use ¼ tsp)

1. Slice half of the berries and set aside. Crush the remaining berries gently with a fork in a bowl. Combine all the berries with ¼ cup of sugar and let them sit for at least 10 minutes and up to 30 minutes. The sugar will draw out the berry juices. 
   
   
2. In a separate bowl, combine the cream, 2 Tbs sugar (or less if you prefer), and vanilla. Whip the cream until soft peaks form.  
   
   
3. Gently swirl the berry mixture into the whipped cream - do not mix it so thoroughly that it looks like pink yogurt, it should look “marbled”.  Spoon into glasses so you can see the marbled effect, decorate each one with a sprig of mint.  Serve immediately or refrigerate for up to 2 hours.

 
For a zesty addition add 1/3 cup Greek yogurt. Add the yogurt tablespoon by tablespoon into the whipped cream, whipping after each addition to keep the cream fluffy.