VANILLA-ROASTED RHUBARB AND STRAWBERRIES

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Vanilla-Roasted Rhubarb and Strawberries image

Provided by Bon Appétit Test Kitchen

Categories     Bourbon     Fruit     Dessert     Roast     Fourth of July     Vegetarian     Quick & Easy     Low Cal     High Fiber     Low Sodium     Backyard BBQ     Strawberry     Vanilla     Summer     Low Cholesterol     Rhubarb     Bon Appétit     Fat Free     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

4 rhubarb stalks (about 1 pound), trimmed, cut on a sharp diagonal into 2-inch pieces
12 large strawberries (about 1/2 pound), hulled and halved
1/4 cup bourbon or water
1/4 cup sugar
1 4-inch piece of vanilla bean, split lengthwise
Greek yogurt, honey, chopped pistachios

Steps:

  • 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.
  • 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.
  • 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.

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