Roasted Strawberries and Rhubarb with Balsamic Glaze

May 8, 2025
Recipes

By Nik Sharma @ABrownTable

Prep Time: 6 minutes, with extra time for chilling

Cook Time: 35 minutes

Serving Size: 4

Ingredients

Roasted Strawberry Rhubarb Balsamic Glaze

1 lb (455g) strawberries, hulled and halved lengthwise
2 rhubarb stalks, cut into 1/2 in (13mm) slices
1/2 cup (100g) packed light brown sugar
1/4 cup (60ml) balsamic vinegar glaze

Whipped Greek Yogurt

2 cups (480g) Straus Organic Whole Plain Greek Yogurt
1/2 cup (120ml) Straus Organic Heavy Whipping Cream
2-3 tbsp honey or maple syrup
1 tsp vanilla bean paste or extract

For Serving

Fruity extra-virgin olive oil
Flaky salt

Instructions

Step 1

Preheat the oven to 375F (190C)
Step 2

On a baking sheet, toss the strawberries, rhubarb, and brown sugar to coat evenly. Roast in the oven until the fruit turns soft and tender, the juices are released and bubbling, 25 to 30 minutes, rotating halfway through during cooking.
Step 3

Remove from the oven, drizzle the balsamic glaze all over, and fold with a silicone spatula or spoon. Return to the oven for 5 minutes. Remove and transfer to a medium bowl. Cool completely or chill in the refrigerator. This can be made a day ahead.
Step 4

To make the whipped yogurt, in the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the yogurt, heavy cream, honey, and vanilla on medium-low speed until combined, about 2 minutes. Taste and adjust the sweetness if needed. Increase the speed to medium-high and continue to beat until the mixture thickens and forms stiff peaks, 3 to 4 minutes. Keep chilled until ready to serve.
Step 5

When ready to serve, divide the whipped yogurt between serving bowls. Top with generous spoonfuls of the roasted fruit mixture. Drizzle with a little olive oil and sprinkle with flaky salt. Serve immediately.

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