Roasted Strawberry Rhubarb And Yogurt Parfaits
This delicious recipe combines the sweet, juicy flavors of strawberries and tangy rhubarb, baked together with honey and a hint of lemon juice. The result is a delightful fruit mixture that can be enjoyed warm over ice cream, swirled into a milkshake, or layered with yogurt and granola for a refreshing parfait. Experience the perfect balance of flavors and textures in every bite with this easy and versatile dish.
— Constant Cookbook
Ingredients
- 1 pound strawberries, hulled and sliced into bite-sized pieces
- 1 pound rhubarb (about 4 stalks), cut into ¼-inch wide slices
- ⅓ cup honey
- 1 small lemon, juiced
- 1 batch of homemade
- , or several cups of store-bought granola
- 1 32-ounce container of plain yogurt (Greek yogurt/vanilla yogurt works, too)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.
- On the baking sheet, toss the strawberry and rhubarb with the honey and spread the fruit into a single layer. Bake for about 20 to 25 minutes, tossing halfway, until fruit is tender and juicy. Watch the fruit on the edges of the pan, as the honey can burn quickly.
- Transfer the fruit and the juices to a bowl. Stir in the lemon juice. Serve warm over ice cream or cheesecake or let it cool and swirl it into a milkshake, etc.
- If you want to make parfaits: in small glasses or bowls, layer yogurt, strawberry-rhubarb sauce and granola to your liking.
Cook Time
20M
Prep Time
PT10M
Yield
4 to 8
Nutrition
- Serving Size: 4 servings (information for Roasted Strawberry Rhubarb topping only)
- Calories: 145 calories
- Sugar Content: 30.9 g
- Sodium Content: 4.7 mg
- Fat Content: 0.6 g
- Saturated Fat Content: 0.1 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 37.2 g
- Fiber Content: 3.9 g
- Protein Content: 1.5 g
- Cholesterol Content: 0 mg
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