Ingredients
Roasted Strawberry Rhubarb Balsamic Glaze
1 lb [455 g] strawberries, hulled and halved lengthwise
2 rhubarb stalks, cut into ½ in [13 mm] slices
½ cup [100 g] packed light brown sugar
¼ cup [60 ml] balsamic vinegar glaze
Whipped Greek Yogurt
2 cups [480 g] Straus Family Creamery Organic Whole Plain Greek Yogurt
½ cup [120 ml] heavy cream
2 to 3 Tbsp honey or maple syrup
1 tsp vanilla bean paste or extract
Fruity extra-virgin olive oil for serving
Flaky salt for serving
Instructions
Preheat the oven to 375F[190C].
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. 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.
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.
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.
Notes
This recipe was sponsored by Straus Family Creamery. All opinions expressed are solely my own.
