Roasted Strawberry-Rhubarb Parfait

Takes a little bit of time, but this one is well worth the prep. Strawberries are my all-time favorite and this one just accents the sweet taste of these delicious little flavor bombs. Add the heavy cream and all I can say is “MMM!”

[recipe servings=4 time=1 Hour difficulty=easy]

[recipe-ingredients]

1½ Pounds Fresh Strawberries

5 Stalks Rhubarb

2 Tablespoons + ¾ Teaspoon Sugar

1¼ Teaspoons Vanilla Extract, Divided

5 Sprigs Fresh Thyme

¼ Teaspoon Flaky Sea Salt

1 Cup Heavy Cream

1 Cup Almond Biscottis

Fresh Mint, for Garnish, Optional

[/recipe-ingredients]

[recipe-directions]

1. Preheat the
   oven to 350°F. Line a baking sheet with parchment paper. Put a metal
   mixing bowl in the freezer to chill.
2. Toss the
   strawberries with 1 tablespoon sugar, 1 teaspoon vanilla, thyme sprigs,
   and sea salt on the baking sheet and roast until jammy and the liquid has
   thickened a bit, about 40 minutes. Remove from the oven and let cool to
   room temperature.
3. Place the
   biscottis in a Ziplock bag and use a wooden spoon or rolling pin to crush
   the cookies, leaving some larger pieces.
4. While the
   strawberries are cooling, place the cream, remaining ¾ teaspoon sugar, and
   ¼ teaspoon vanilla in the chilled mixing bowl. Whip on high until stiff.
5. To assemble
   the parfaits, add crushed biscotti to the bottom of jars or dessert bowls,
   spoon strawberries on top, then whipped cream. Top with more strawberries
   and fresh mint for garnish.

[/recipe-directions]

[/recipe]