Step 1

Heat the oven to 350°F. Line a rimmed baking sheet with parchment paper.

Step 2

In a large bowl, whisk together the honey, bourbon, balsamic vinegar and salt. Add the rhubarb and strawberries and toss gently to coat. Spread rhubarb mixture in a single layer on the baking sheet.

Step 3

Bake 35 to 40 minutes, or until the juices have thickened and the rhubarb is tender. Serve immediately over ice cream or yogurt or refrigerate for up to one week.