Vanilla-Roasted Rhubarb and Strawberries
A delightful spring dessert combining tart rhubarb and sweet strawberries, roasted with vanilla and bourbon until tender. Served with Greek yogurt, honey, and pistachios for a perfect balance of flavors and textures.
Ingredients
- •4 stalks rhubarb
- •12 large strawberries
- •¼ cup bourbon or water
- •¼ cup sugar
- •1 piece vanilla bean
- •1 cup Greek yogurt
- •2 tablespoons honey
- •¼ cup pistachios
Cooking Instructions
- 1.
Combine rhubarb, strawberries, bourbon, and sugar in a medium bowl. Scrape in seeds from vanilla bean. Cut bean into 4 pieces and add to bowl; stir mixture until sugar begins to dissolve.
5 min
- 2.
Place four 16x12" sheets of parchment paper, or heavy-duty foil if grilling, on a work surface. Divide mixture evenly among sheets, arranging on one side of each sheet. Fold parchment over mixture and crimp edges tightly to form a sealed packet. DO AHEAD: Foil packets can be made 4 hours ahead; parchment packets should not be made ahead. Chill. Let stand at room temperature for 15 minutes before continuing.
10 min
- 3.
Preheat oven to 425°F. Place packets on a small rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Bake or grill packets until rhubarb is tender but not mushy (carefully open 1 packet to check; steam will escape), 10-12 minutes for thinner rhubarb, 14-16 minutes for thicker. Carefully cut open packets. Transfer mixture to bowls. Top with yogurt, honey, and pistachios.
15 min
