Sweet, savory and spiked with Bourbon and Honey, this delicious batch of Balsamic Roasted Strawberries and Rhubarb can be served over ice cream or yogurt.
It’s officially my favorite food season! Rhubarb is just coming into season here in the Midwest and strawberries are right around the corner. That combo brings me right back to being a kid at our family cabin in the late spring, early summer. We’d sit on a giant quilt in the sunshine and snack on cut up fruit with rhubarb stalks and little cups of sugar and sip bottles of bubbly Clearly Canadian (that stuff was amazing!). The sweet-tart balance of strawberry and rhubarb is still a favorite.
I’ve made recipes with rhubarb for years, mostly fruit jams, butters, simple syrups, pies and bars but this year I was craving something sweet and savory. A splash of bourbon and balsamic vinegar takes this sweet-tart mix of strawberry and rhubarb to a savory place and the roasting really brings out all the simple sweet and earthy flavors.
This classic combo can be served over ice cream, full fat yogurt or just gobbled up by the spoonful. But, with the sweet-savory syrup, it could also be great paired with grilled chicken or pork chops!
PrintBourbon and Honey Balsamic Roasted Strawberries and Rhubarb
Sweet, savory and spiked with Bourbon and Honey, this delicious batch of roasted fruit can be served over ice cream or yogurt or gobbled up by the spoonful!
- Prep Time: 10 mins
- Cook Time: 40 mins
- Total Time: 50 minutes
- Yield: About 2 cups 1x
Ingredients
- 1/4 cup honey
- 2 tablespoons bourbon whiskey
- 1 tablespoon balsamic vinegar
- Pinch fine sea salt
- 4 stalks rhubarb, roughly chopped (about 3 cups)
- 2 cups hulled strawberries, halved
Instructions
- Heat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together the honey, bourbon, balsamic vinegar and salt. Add the rhubarb and strawberries and toss gently to coat. Spread rhubarb mixture in a single layer on the baking sheet.
- Bake 35 to 40 minutes, or until the juices have thickened and the rhubarb is tender. Serve immediately over ice cream or yogurt or refrigerate for up to one week.
Nutrition
- Serving Size: 1 Serving (about 1/4 cup)
- Calories: 60
- Sugar: 11g
- Sodium: 3mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
What’s your favorite rhubarb creation?
Here are a few more sweet and savory rhubarb ideas…
Strawberry Rhubarb Pie from Girl Versus Dough
Noodles with Kale and Spicy Rhubarb Sauce from Naturally Ella
Strawberry Rhubarb Tarragon Tarte Tartin from Adventures in Cooking
Or, check out my Rhubarb Butter…
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