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. 
Roasted Strawberries and Rhubarb with Cardamom Whipped Cream
- Total Time: 25 minutes
- Yield: 2-3 servings 1x
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 strawberries, hulled and halved
- 1/2 cup chopped rhubarb
- 1 heaping tablespoon honey
- Candied ginger to taste, minced
- 1 cup heavy cream
- 1 tablespoon sugar
- 1/2 teaspoon 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
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!