Roasted Strawberry and Rhubarb Sundae
Serves 4
Ingredients
Strawberries and Rhubarb
- 6 oz rhubarb cut into ½ inch irregular pieces
- 6 oz strawberries halved
- ¼ cup sugar
- 3 whole cardamom pods crushed
- 1 star anise
- ½ of a vanilla bean split and scraped
- ½ inch piece of ginger thinly sliced
Pepita Sesame Crunch
- ½ cup pepitas
- 2 tbsp sesame seeds
- 2 tbsp maple syrup
- 1 tsp espelette pepper (can sub with a pinch of cayenne)
- Kosher salt
To serve
- Quartered strawberries
- Vanilla ice cream
- Extra virgin olive oil
Instructions
- Preheat the oven to 350F.
- Add rhubarb, strawberries, sugar, cardamom, star anise, vanilla, and ginger to a small baking dish. Cover with foil.
- Roast until the rhubarb and strawberries are soft and a syrup has formed, 30-40 minutes.
- Meanwhile, toss peptias, sesame, maple, espelette, and a good pinch of salt in a small bowl until combined. Transfer to a parchment-lined baking sheet and bake in the same oven as the rhubarb until lightly toasted, 10-12 minutes. Let cool fully, then break up into pieces.
- Once the rhubarb is soft, remove the foil and let the mixture cool to room temperature. Remove the large spices, vanilla pod, and ginger.*
- To serve, place some of the roasted rhubarb/strawberries and their syrup, along with some fresh quartered strawberries in the bottom of a small bowl. Top with a scoop of ice cream, a drizzle of olive oil, and the crushed pepita sesame crunch.
Notes
*You can also refrigerate this mixture until you are ready to serve. It will last 2-3 days in the fridge.
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