Ok, this may be my favorite dessert of the summer. Roasting seasonal fruit is a delicious way to enhance its natural sweetness. This recipe is so quick and easy, it is one of the desserts I can whip together last minute when unexpected guests stop by for a visit. Everyone thinks this dessert takes more time but it could not get more simple.
Strawberry and rhubarb combinations always bring me back to a happy time in my childhood where I would help my Papa in his garden and then my Nana making jams and pies in the kitchen. My Nana made the best strawberry and rhubarb pie and jam I ever tasted. One bite of this fruit pairing brings me right back to this time and always puts a smile on my face.
I roast the fruit in a little coconut oil, maple syrup, and balsamic vinegar that creates a bold flavor that pairs perfectly with cooling coconut whip cream. I like to sprinkle coconut flakes or grated dark chocolate on top. When I feel like something chocolatey, I will make a chocolate version by adding 1 tablespoon of raw cacao powder to the coconut whipped cream recipe to take this dessert up a notch.
What are your favorite fruits to roast?
Roasted Strawberries & Rhubarb with Coconut Whip Cream
Ingredients
- 2 cups strawberries, quartered
- 2 cups rhubarb, chopped
- 1 tbsp melted coconut oil
- 2 tbsp dark maple syrup
- 1 tbsp balsamic vinegar
- 1 cups coconut whip cream see recipe link above & in recipe notes
- 2 tbsp shredded coconut (optional topping)
- 1 tbsp grated dark chocolate (optional topping)
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- Evenly spread out cut fruits onto the baking sheet, pour liquids onto the fruit, and gently stir to coat te fruit.
- Roast in the oven for 25 minutes.
- Scoop fruit into servings bowls, top with coconut whip cream and optional toppings and serve.