Once May begins to creep into June, my thoughts become clouded with dreams of strawberries and rhubarb. This early summer duo has been featured in pies, cobblers, crisps and tarts, and even jams and jellies, all in the pursuit of the sweet-tart flavor this combination is known for. Strawberries, as the earliest of the summer berries, seemed destined to pair well with late-spring rhubarb and this marriage of fruit and vegetable (rhubarb is a vegetable after all) continues to enchant us with every bit we take.
For something a little different I toss my strawberries and rhubarb with honey and crystallized ginger before roasting. You get layers of warm notes in between the sweet strawberries and tart rhubarb. Try it spooned over your favorite recipe for French toast or pancakes. Please note that topping it with a generous dollop of cardamom whipped cream is absolutely required.
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Roasted Strawberries and Rhubarb with Cardamom Whipped Cream
- Total Time: 25 minutes
- Yield: 2-3 servings
Description
Roasted strawberries and rhubarb are elevated with honey and candied ginger, served with a luscious cardamom whipped cream for a delightful dessert or breakfast topping.
Ingredients
- 1 pint (480 ml) strawberries, hulled and halved
- 1/2 cup (120 ml) chopped rhubarb
- 1 heaping tbsp honey
- Candied ginger to taste, minced
- 1 cup (240 ml) heavy cream
- 1 tbsp (15 ml) sugar
- 1/2 tsp ground cardamom
Instructions
- Preheat your oven to 250°F (120°C).
- In a mixing bowl, toss the strawberries and rhubarb with honey and minced candied ginger until well coated.
- Spread the mixture evenly on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 15 minutes, or until the fruit is tender and the edges are slightly caramelized.
- While the fruit is roasting, prepare the cardamom whipped cream. In a chilled bowl, combine the heavy cream, sugar, and ground cardamom.
- Whip the mixture using a hand mixer or whisk until soft peaks form.
- Once the strawberries and rhubarb are done, you can serve them as is, or puree them into a sauce using a blender.
- Spoon the roasted strawberries and rhubarb over French toast or pancakes, and top with a generous dollop of cardamom whipped cream.
Notes
- This dish pairs beautifully with French toast or pancakes.
- For a smoother texture, puree the roasted fruit into a sauce.
- The cardamom whipped cream is essential for adding a warm, aromatic flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 22
- Sodium: 15
- Fat: 16
- Carbohydrates: 28
- Fiber: 2
- Protein: 2
- Cholesterol: 60
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Frequently Asked Questions
What does the crystallized ginger add to the roasted fruit?
Tossing the strawberries and rhubarb with honey and crystallized ginger before roasting gives layers of warm notes in between the sweet strawberries and tart rhubarb. Use minced crystallized ginger to taste — it adds a sweet, spicy depth that fresh ginger wouldn’t deliver in such a short 15-minute roast at 250°F.
Why is the oven temperature so low — only 250°F?
At 250°F (120°C) for 15 minutes, the fruit gently softens and the edges slightly caramelize without releasing too much liquid or losing structure. A higher temperature would cause the fruit to collapse and become watery before it caramelizes.
What does the cardamom whipped cream taste like, and can I skip it?
The cardamom whipped cream is absolutely required. Make it from 1 cup (240 ml) heavy cream, 1 tbsp sugar, and 1/2 tsp ground cardamom whipped to soft peaks. Cardamom adds a floral, slightly citrusy warmth that complements both the honey-sweetened strawberries and the tart rhubarb.
What can I serve this over?
I love spooning the roasted fruit over French toast or pancakes. For a smoother texture, you can also purée the roasted fruit into a sauce in a blender before serving.
This looks so good! I love roasted strawberries and I’m sure the addition of rhubarb, honey, and ginger is a million times better!
Oh this looks so tasty!! Love the addition of cardamom to the whipped cream, yum!