Roasted Strawberry Rhubarb and Yogurt Parfaits Recipe

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)


Step 1


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.

Step 2

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.

Step 3

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.

Step 4

If you want to make parfaits, put yoghurt, strawberry-rhubarb sauce, and granola in small bowls or glasses in any order you like.

See Also

Honey Almond Cake with Raspberries, Orange and Pistachios Recipe