Roasted Strawberry Rhubarb and Yogurt Parfaits
Ingredients
Strawberry-rhubarb sauce
-
1
pound
strawberries, hulled and sliced into bite-sized pieces
-
1
pound
rhubarb (about 4 stalks), cut into ¼-inch wide slices
-
⅓
cup
honey
-
1
small
lemon, juiced
Parfait ingredients
-
32
ounces
plain yogurt (Greek yogurt/vanilla yogurt works, too)
-
1
batch
homemade honey almond granola, or several cups of store-bought granola (nut free if desired)
Instructions
- Preheat the oven to 350°F and line a rimmed baking sheet with parchment paper.
- Toss the strawberries and rhubarb with honey on the baking sheet and spread into a single layer.
- Bake for 20 to 25 minutes, tossing halfway, until the fruit is tender and juicy.
- Transfer the fruit and juices to a bowl and stir in the lemon juice.
- Serve warm over ice cream or cheesecake, or let it cool and swirl it into a milkshake.
- To make parfaits, layer yogurt, strawberry-rhubarb sauce, and granola in small glasses or bowls.
Nutrition Facts (estimated)
Servings
4 to 8
Calories
250
Total fat
5g
Total carbohydrates
40g
Total protein
10g
Sodium
50mg
Cholesterol
20mg
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