Vanilla-Roasted Rhubarb and Strawberries
Need a vegetarian main course? Vanilla-Roasted Rhubarb and Strawberries could be a great recipe to try. This recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains around 22g of protein, 1g of fat, and a total of 246 calories. This recipe serves 4. It is perfect for Mother's Day. Head to the store and pick up bourbon, strawberries, sugar, and a few other things to make it today. To use up the rhubarb you could follow this main course with the Confession #66: I JUST tried rhubarb… Strawberry Rhubarb Crumbles as a dessert.
Combine rhubarb, strawberries, bourbon, and sugar in a medium bowl. Scrape in seeds from vanilla bean.
Cut bean into 4 pieces and add to bowl; stir mixture until sugar begins to dissolve.
Place four 16x12" sheets of parchment paper, or heavy-duty foil if grilling, on a work surface. Divide mixture evenly among sheets, arranging on one side of each sheet. Fold parchment over mixture and crimp edges tightly to form a sealed packet. DO AHEAD: Foil packets can be made 4 hours ahead; parchment packets should not be made ahead. Chill.
Let stand at room temperature for 15 minutes before continuing.
Place packets on a small rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or heat a gas grill to medium-high.
Bake or grill packets until rhubarb is tender but not mushy (carefully open 1 packet to check; steam will escape), 10-12 minutes for thinner rhubarb, 14-16 minutes for thicker. Carefully cut open packets.
Transfer mixture to bowls. Top with yogurt, honey, and pistachios.