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The dessert, Light and fresh

Roasted rhubarb and strawberries

Roasted rhubarb and strawberries is a spring dessert for 6 people that takes 25 minutes of active work. The rhubarb roasts in the morning and you add the fresh strawberries right before guests arrive. It's rated very easy, costs about €2.00 per person, and the key is cutting the rhubarb into even sticks so it cooks evenly.

For a tart, bright spring dessert, I roast rhubarb with vanilla and serve it with fresh strawberries.

Roasted rhubarb and strawberries
For
6 people
Work
25 min
Total time
1 h 20
Prep
Prepared the same day
Difficulty
Very easy
Cost per person
€2.00
Calories per person
120 kcalcalculated by Kiloach, your weight coach

Roasting rhubarb with vanilla softens it while keeping its tartness, and the pink juice it releases pairs beautifully with fresh strawberries cut into wedges. The contrast between tangy rhubarb and sweet strawberries makes for a light dessert that won't weigh you down after a filling meal. Vanilla and orange zest add fragrance without covering up the fruit's own flavor.

This dessert fits a spring dinner party, right when rhubarb shows up at the market, or a family meal where you want to end on a fresh note. It works well after braised meat or fish, in a menu where you'd rather finish light than with a heavy pastry.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 3 steps, 35 min
  3. Before the guests arrive 1 step, 10 min
  4. When it's time to serve 1 step

In the morning, roast the rhubarb and let it cool in the fridge, it keeps absorbing the vanilla flavor as it chills. Right before guests arrive, prep the sugared strawberries so they stay fresh and don't sit too long. At serving time, plate the rhubarb with its juice, top with strawberries and a few mint leaves.

The ingredients

6 people

Fruits and vegetables

  • Rhubarb 700 g
  • Orange 1
  • Strawberries 400 g
  • Mint 1 bunch

Pantry

  • Sugaroften in the pantry 100 g
  • Vanilla bean 1

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Preheat the oven to 180°C, trim the rhubarb, cut it into 4 cm sticks, and arrange them in a baking dish. 10 min

    If the rhubarb is fibrous, pull the peel away starting from the base.

  2. Sprinkle with sugar, add the vanilla seeds along with the zest and juice of the orange, then roast. 25 min

    Cover the dish with foil for the first 10 minutes, the sticks release their juice before browning.

  3. Let the rhubarb cool in the dish, then move it to the fridge.

    It keeps picking up vanilla flavor as it cools.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Wash the strawberries, hull them, cut them into wedges, and sweeten them lightly. 10 min

    Don't let the strawberries sit too long, they soften and lose their flavor.

When it's time to serveThe final touches, right in front of your guests.

  1. Plate the rhubarb with its juice, top with the strawberries and a few mint leaves.

    Pour the pink rhubarb juice around the plate for a nice color gradient.

Our tips to get it right

  • Pick firm, deeply pink rhubarb stalks, they hold their shape better in the oven and give the juice a prettier color.
  • Taste the roasting syrup before plating, you can stir in a bit more sugar if the rhubarb turns out especially tart.
  • Keep a few strawberries whole or halved instead of all in quarters, it makes the plate look more varied.

The variations

  • Swap the orange for a lemon for a sharper juice, cutting the sugar slightly if needed.
  • Add a spoonful of mascarpone or whipped cream on the side for a richer version.
  • For kids, serve the rhubarb with less of its tart juice and sweeten the strawberries a touch more.

What to serve it with

  • A buttery shortbread for crunch
  • A scoop of vanilla ice cream
  • A light green tea to finish

Storage

Roasted rhubarb keeps 2 to 3 days in the fridge in a sealed container, but the cut strawberries should be prepared at the last minute and won't keep. This dessert doesn't freeze well, both the rhubarb and strawberries lose their texture.

Questions about this recipe

Can you use frozen rhubarb instead of fresh?

Yes, just thaw it fully and drain off the excess water before roasting. It may need slightly less time in the oven since freezing already softens it.

How do you know when the rhubarb is done?

The sticks should be tender when pierced with a knife tip but still hold their shape, not turn to mush. About 25 minutes at 180°C is usually right, depending on thickness.

Can you serve this in glasses instead of on plates?

Yes, it actually works well for a buffet or a standing dinner. Layer rhubarb, juice, and strawberries, and add the mint right before serving.

Do you need to peel the rhubarb before roasting?

Only if it's fibrous, in that case pull the peel away starting from the base of the stalks. Young, thin rhubarb usually doesn't need peeling at all.

Can roasted rhubarb and strawberries be made ahead?

Yes, during the day. The recipe needs 25 min of work in total, split up like this, the same day, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make roasted rhubarb and strawberries?

Allow 1 h 20 in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "very easy".

How many calories are in roasted rhubarb and strawberries?

About 120 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does roasted rhubarb and strawberries cost?

About €2.00 per person, that's €12.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe doesn't contain any of the major allergens tracked by Mon Chou. It's still a good idea to ask your guests about their allergies.

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