Vanilla-Roasted Rhubarb and Strawberries
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by The Bon Appétit Test Kitchen
Stew fruit in parcels to infuse it with vanilla and bourbon, then serve it with a dollop of Greek yogurt (or ice cream).
Ingredients
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
Instructions
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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