A naturally sweet treat you can eat as a snack, or over granola and yogurt.
3 454-g tubs
, about 8 cups
HULL and halve strawberries.
ARRANGE, cut side up, on 2 parchment-lined baking sheets (it’s okay if they touch). Bake in top and bottom thirds of 200F oven, switching sheets halfway through, until strawberries are dried (but not crispy), 8 to 9 hours. Eat as a snack or add to granola or yogurt.
Chatelaine Quickies: how to make 3-ingredient rhubarb ice cream