Roasted Strawberry Rhubarb and Yogurt Parfaits
Roasted, honey-sweetened strawberries and rhubarb yield a delightfully sweet and tart sauce. You swirl the sauce into yogurt, oatmeal and milkshakes. The warm sauce would be a killer topping for ice cream, cheesecake or toast. This recipe yields enough sauce to flavor about 8 (½ cup) servings of yogurt.
Ingredients
Strawberry-rhubarb sauce
- 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
Parfait ingredients
- 1 batch of homemade honey almond granola, or several cups of store-bought granola (nut free if desired)
- 32 ounces 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.
Notes
Adapted from my balsamic roasted stone fruit sundae and strawberry rhubarb crisp.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
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