Honey-sweetened roasted strawberries and rhubarb make a delicious sauce. Mix the sauce into yoghurt, muesli and milkshakes. Warm sauce is great on ice cream, cheesecake, and toast.
Strawberry-rhubarb sauce – 1 pound strawberries, hulled and sliced into bite-sized piece – 1 pound rhubarb (about 4 stalks), cut into ¼-inch wide slice – ⅓ cup honey – 1 small lemon, juiced Parfait ingredient – 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)
Heat the oven to 350°F. Parchment a rimmed baking sheet. Spread strawberry and rhubarb in a single layer on the baking sheet with honey.
Toss halfway through baking for 20–25 minutes until fruit is tender and juicy. Honey burns quickly, so watch the fruit on the pan edges.
Put the fruit and juices in a bowl. Mix in lemon juice. Serve warm over ice cream or cheesecake, or cool and swirl into a milkshake.
If you want to make parfaits, put yoghurt, strawberry-rhubarb sauce, and granola in small bowls or glasses in any order you like.