Vanilla-Roasted Rhubarb And Strawberries
- 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
- 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:
- Preheat oven to 425u0b0F. 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.
rhubarb stalks, strawberries, bourbon, sugar, vanilla bean, yogurt
Taken from www.epicurious.com/recipes/food/views/vanilla-roasted-rhubarb-and-strawberries-395949 (may not work)