Vanilla-Roasted Rhubarb and Strawberries
Vanilla-Roasted Rhubarb and Strawberries is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Combine rhubarb, strawberries, bourbon, and sugar in a medium bowl.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCombine 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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.