Roasted strawberry rhubarb
- 2 cups strawberries, halved
- 3 cups rhubarb, chopped
- 1/4 cup maple syrup
- 1/4 cup sweet vermouth
- 1 tablespoon balsamic vinegar
- 1 teaspoon sea salt
- 2 cups strawberry rhubarb compote
- Zest from 1 lime
- 1/2 cup water
- 1/2 cup sugar
- 1 1/2 cups greek yogurt
Make the compote:
- Preheat oven to 350.
- Whisk together maple syrup, vermouth, balsamic vinegar and sea salt. Pour over strawberries and rhubarb and toss well.
- Arrange on a baking sheet and bake for 40 minutes.
- Let cool completely and then blend, keeping a few chunks if you like.
- Combine sugar, water and lime zest in a small saucepan and bring to a boil, stirring until sugar is dissolved. Simmer for a few more minutes and then remove from heat. Let cool completely and then whisk it into the yogurt.
- For a layered popsicle, alternate layers of yogurt and compote in your molds leaving a bit of room in the top (for expansion). I love the way this looks, but be warned that the fruit is a bit tart so when you eat them later you'll have some tart bites and some sweet bites.
- If you prefer a more consistently sweet frozen treat (understandable), just stir the compote into the yogurt mixture and then fill your molds..still leaving room at the top.
- Freeze until solid, at least 6 hours. Enjoy!
- Compote from Food52; popsicles adapted from Smitten Kitchen
If you have trouble removing these straight from the freezer, dip the bottom half of the mold into warm water for 20-30 seconds and then gently remove.
To store, you can either keep them in the mold if you have the freezer space. If you don't have the space (or, um, need the molds to make MORE popsicles), I like to wrap each one in plastic wrap or wax paper and then store them all in a large ziplock bag.
The compote will last in the fridge for about a week if you want to double the recipe to spoon over ice cream or yogurt (do it!!).