Monday, July 2, 2012

Vanilla Roasted Rhubarb and Strawberry Sauce

Remember way back when I tried to teach you all something?  Like, way back when, in blog post numero diez, if I remember correctly.  Well, guess what!  I'm actually going to give you another recipe to try it out on.  Because, that's what we are all about here at the BGCB.  Teaching you something and then never mentioning it again for over a year and ninety-nine (because 100 would just be too perfect) post later...

But that just means you've had 14 months of practice under your belt, right?  You have perfected the parchment heart folding technique?  Yes?  Fantastic, because this is what you want to be folding your heart around just as soon as possible, because rhubarb is here now and it's known to be flighty.  Plus, it's hanging out with some bourbon.  And bourbon for breakfast is a happy, happy thought.  

Vanilla Roasted Rhubarb and Strawberry Sauce
Adapted from June 2012's Bon Appetit

Very much BCBG worthy.  Because, one, there is bourbon and two, it's delicious.  Most especially on top of some yummy, floppy German Pancakes, courtesy of none other than the lovely Smitten Kitchen (really, who else)?

1 lb. rhubarb (3-4 stalks)
1/2 lb. strawberries, halved
1/4 c. bourbon
1/4 c. granulated sugar
1 4 inch piece vanilla bean

Preheat oven to 425.

Cutting on a sharp diagonal, slice rhubarb into 2 inch pieces.  Combine with strawberries, bourbon and sugar, mixing well until sugar dissolves.  Using a small sharp knife, split the vanilla bean in half lengthwise.  Scrape seeds from inside bean and add to rhubarb/strawberry mixture.  (Here BA had you add the actual bean.  I was afraid of eating it and I wanted vanilla sugar, so instead I cut it up in a few pieces and added it to a little sugar.  Soon, I will have vanilla sugar!).

Anyways, lay out 4 parchment paper heats as seen here.  Divide fruit mixture evenly among the four. Fold up hearts into well sealed packets.  Place on rimmed baking sheet (might not be a bad idea to line the baking sheet too, in case of leakage).  Roast 12-14 minutes.  To test doneness, carefully open packet and check rhubarb with fork (needs to be fork tender).  Carefully cut open the packets, being careful to watch for escaping steam.

Serve over pancakes, greek yogurt, ice cream, etc.  With crushed pistachios if you want some crunch!

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