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.
278 kcal
/serving
20 min
Serves
4
Easy
American
Vegetarian
Ingredients
- 1 lb strawberries, hulled and sliced into bite-sized pieces
- 1 lb rhubarb (about 4 stalks), cut into 1/4-inch (10cm) wide slices
- 1/3 cup honey
- 1 small lemon, juiced
- 1 batch of homemade honey almond granola, or several cups of store-bought granola (nut free if desired)
- 32 oz plain yogurt (Greek yogurt/vanilla yogurt works, too)
Preparation
Not specified
Cooking
- Preheat the oven to 350°F (175°C).
- 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.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
278
Calories
9.4g
Protein
8% DV
46.4g
Carbs
16% DV
8.0g
Fat
10% DV
3.7g
Fiber
10% DV
40.3g
Sugars
109mg
Sodium
7% DV
29mg
Cholesterol
8% DV
| Diet Type | Balanced Low Sodium |
| Health Labels | Vegetarian Pescatarian Gluten Free Wheat Free Egg Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free Kosher |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
