Description
A new take on a classic pairing
Ingredients
Scale
- 1 pint of strawberries, hulled & halved
- ½ cup chopped rhubarb
- 1 heaping tbsp honey
- candied ginger to taste, minced
- 1 cup heavy cream
- 1 tbsp sugar
- ½ tsp ground cardamom
Instructions
- Toss strawberries and rhubarb with honey and candied ginger and roast in a 250 degree oven for 15 minutes. Strawberries and rhubarb can be served as is, or pureed into a sauce in a blender.
- To make whipped cream combine sugar and heavy cream in a chilled bowl. Beat with a mixer until stiff peaks begin to form. Fold in cardamom.
- Serve roasted strawberries and rhubarb with the whipped cream or add pureed sauce to French toast, top with whipped cream and enjoy!
- Prep Time: 10 mins
- Cook Time: 15 mins