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
Units
Scale
- 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