Roasted Strawberry Rhubarb Topping
With (optional) Basil Vanilla Whipped Cream
A strawberry rhubarb topping with endless uses made by roasting this wonderful duo. This is a sugar-free and low carb combo that you will keep coming back to.
This topping pairs perfectly with an endless list of goods like pancakes, waffles, oatmeal, crepes, yogurt (to name a few).
Rhubarb is Wonderful
But, it’s very tart
If you’ve never had rhubarb, I’m sorry.
My earliest memories of rhubarb were a strawberry rhubarb jello dessert that my mom used to make and just gnawing on stalks of garden-fresh rhubarb dipped in sugar.
Growing up, I thought we had a massive garden and a pretty dreamy setup. We had a tree house that my dad crafted from recycled goods. In our garden, there were raspberry bushes, grape vines, vegetables, rhubarb and tomatoes. My dad grew up on a farm, so he wanted us to experience a little bit of garden life.
The thing I clearly remember being drilled into us as children were rhubarb leaves are poisonous. So, I had a great fear of the leaves. It is true the leaves are poisonous. If you grow rhubarb or come across a rhubarb plant, know that the leaves are toxic. They contain oxalic acid which can cause kidney failure. Nope, don’t want that. Apparently, you’d have to ingest pounds of rhubarb leaves to reach the point of kidney failure but let’s not mess around here. Cut off the tops. Discard. Keep them away from kiddos!
Rhubarb looks like large stalks of red celery with massive leaves. The structure of rhubarb is similar to celery with the shape and the internal strings. Rhubarb tastes sour if you eat it alone. I don’t really recommend eating rhubarb alone.
But I do recommend combining rhubarb and strawberries for one of the best flavor combos in the world. Yes. It qualifies next to the word “best”.
Low Carb And Strawberry Rhubarb
The strawberry rhubarb combo is a big favorite for many people. I see recipes daily incorporating this magnificent duo.
But what I really want is the strawberry rhubarb flavor. Save your custard. Save your crumble. All I really need at the end of the day are strawberries and rhubarb melded together through heat.
Thus, this recipe was born. Roasting sliced strawberries and sliced rhubarb together with some coconut oil and monk fruit sweetener was all it took.
Uses for Roasted Strawberry Rhubarb Topping
The uses are truly endless. Don’t let my little list limit you. This is only a collection of ideas.
- A topping for souffle pancakes
- Topping for oatmeal
- In a parfait with grain-free granola and greek yogurt
- On sourdough waffles (or any waffle 😉
- A topping for low carb ice cream (like Halo Top)
- As a jam for PB and J (you can use a low carb wrap or sprouted bread for this!)
- Flavor addition to a smoothie or milkshake
- Mixed in a drink with tea
- A base for a crumble or pie
As you see, here these are just a few options but I’m sure you can think of many more!
Making Roasted Strawberry Rhubarb Topping
In making roasted strawberry rhubarb topping you simply need
- Coconut Oil
- Monk Fruit Sweetener (My favorite brand is Lakanto)
You’ll also need a sheet pan, parchment paper (for easy clean up), and an oven.
You can quarter strawberries and slice the rhubarb in 1/4″ slices. When rhubarb bakes it breaks down and if the pieces are too long it becomes stringy, so smaller pieces are better. Mix the coconut oil and sweetener with the strawberries and rhubarb then spread in an even layer on the pan.
Roast in a 400° oven for 30-35 minutes, until everything is soft and most juices have evaporated.
Serve however you’d like, but I do suggest making a batch of basil vanilla whipped cream to complement the flavors.
Basil Vanilla Whipped Cream
This is an optional whipped cream that you can serve with the roasted strawberry rhubarb topping. The whipped cream has a very fresh and bright flavor. If you’re a Trim Healthy Mama, this whipped cream recipe is an (S).
For the whipped cream you’ll need 4 ingredients:
- 1 Cup heavy whipping cream
- 3-4 (large) basil leaves, finely minced
- 1 tsp vanilla extract
- 1 Tbsp Monk Fruit Sweetener
Whip the whipping cream, sweetener, and vanilla using a mixer or your favorite method. Just before its finished whipping, add the minced basil.
Let this sit for 1 hour in the fridge for the flavors to meld.
Storage of the Roasted Strawberry Rhubarb Topping
If you are not serving all of the topping at one time, store the remainder in an airtight container for up to 5 days. Heat the strawberry rhubarb topping prior to serving because of the coconut oil.
For THM friends, this is an (FP)
Roasted Strawberry Rhubarb Topping
- 2 Cups Strawberries quartered
- 1 ½ Cups Rhubarb 1/4" slices
- 1 Tbsp Coconut oil
- 1 Tbsp Monk Fruit Sweetener Or to Taste*
- Preheat the oven to 400°.
- Quarter the strawberries and slice the rhubarb in 1/4" slices.
- Line a sheet pan with parchment paper.
- Combine strawberries, rhubarb, coconut oil, and monk fruit sweetener together. Then spread in an even layer on the sheet pan.
- Roast for 30-35 minutes. If you want more juice, roast for 30 minutes.
- Let the mixture cool slightly before serving.
- Store in an airtight container in the fridge for up to 5 days. Warm before serving.
- Optional: Serve with Basil vanilla whipped cream."
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