1.5 lb rhubarb, chopped in 1 inch segments (about 4 c)
½ lb strawberries hulled and sliced in half (about 2 c)
½ c red wine
¼ tsp freshly grated ginger
¼ tsp vanilla bean paste or vanilla extract
½ c plus 2 tbsp sugar
Instructions
Preheat oven to 350 degrees.
Place strawberries and rhubarb on foil-lined rimmed baking sheet. Combine wine, ginger and vanilla extract in a small bowl, stir to combine. Pour over strawberries and rhubarb, sprinkle with sugar. Toss to combine and roast until soft and syrupy, stirring occasionally, 30-40 minutes.
Recipe by oh honey bakes at https://ohhoneybakes.com/strawberry-rhubarb-shortbread-ice-cream-sandwiches/