Roasted Strawberry and Rhubarb Grits with Toasted Pecans

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This Roasted Strawberry and Rhubarb Grits with Toasted Pecans recipe is the perfect spring time weekend breakfast or dessert for your next dinner party.

It FINALLY feels like spring here which is huge for my creative mindset and recipe developing. I was starting to a feel pretty bored with winter produce and annoyed with cloudy lighting. And then, what felt like overnight, everything changed. Our summer outdoor market opened up, the sun started to come out more than once a week, and rhubarb start popping up at all the stores. And although those are subtle changes, it completely awakened my creative juices and desire to jump back into the kitchen.

For spring, I know it’s tradition to make a Strawberry Rhubarb Pie but I’m going to be honest with you…my pies of frustrate me. For one, I’m a cake person as pies tend to be a bit too sweet for me. For two, my crust is just never as good as it should be and I usually end up more disappointed than excited to eat the thing. All is well though because my lack of ability to whip up a pie means I have to get creative with fruit and think a little bit outside of the box. As soon as I picked up the rhubarb, I knew I wanted to roast it but I had originally thought I’d fold it into muffins afterwards. However, then I remember this delicious Roasted Plum Polenta recipe from last year and knew I wanted to re-create something similar with strawberries and rhubarb.

For this Roasted Strawberry and Rhubarb Grits with Toasted Pecans recipe, I used frozen strawberries because fresh ones have not made it to my market just yet. Taste the strawberries you are using to see how sweet they are, mine were very tart so I’d recommend cutting down the sugar if yours are not as I had to overcompensate with mine. I love the addition of orange slices and thyme, which I added to the roasting process but removed before serving, as the oranges release juice throughout the roasting process and the thyme leaves just a touch of herb-y aroma.

If serving for dessert, a splash of heavy creams gives a subtle nod to strawberry shortcake but you are serving for breakfast, plain yogurt is a healthier and almost-as delicious option. If grits are not your thing, try folding the roasted fruit into muffins or topping on ice cream.

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Roasted Strawberry and Rhubarb Grits with Toasted Pecans

This Roasted Strawberry & Rhubarb Grits with Toasted Pecans recipe is the perfect spring time weekend breakfast or dessert for your next dinner party.

Course: Breakfast, Dessert

Cuisine: Vegetarian

Servings: 4 servings

Ingredients

For the roasted rhubarb and strawberries:

• 2 cups frozen or fresh strawberries halved or quartered into even pieces (if large)
• 1 cup chopped rhubarb
• 1/4 cup sugar
• 1 Tbsp balsamic vinegar
• 1 tsp salt
• 1 orange cut into 5 slices
• 4 springs thyme + more for serving

For the grits:

• 3 cups water
• 1 cup cooking grits (not instant)
• 1 tsp salt
• 2 Tbsp butter

To serve:

• toasted pecans
• 4 Tbsp heavy cream or plain yogurt

Instructions

For the roasted rhubarb and strawberries

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
   

2. In a medium bowl, mix together the strawberries, rhubarb, sugar, vinegar, and salt. Transfer to baking sheet and spread into an even layer
   

3. Place orange slices and thyme sporadically around the strawberries and rhubarb (it will release juices as it roasts).
   

4. Roast for 30 minutes or until the rhubarb is easily pierced with a knife. Remove from oven, transfer the orange slices and thyme to another try (to reserve for garnish), and set aside until the grits are ready.
   

For the grits

1. Bring water to a boil in a large saucepan with high edges. Once boiling, add the grits and salt and turn the heat down so they simmer. Cook for about thirty minutes, stirring often.
   

2. Remove from heat and stir in the butter until melted. Taste and season with more salt if needed.
   

To serve:

1. Divide the grits between three serving bowls and top with the roasted strawberries and rhubarb. Drizzle with heavy cream or yogurt. Sprinkle with toasted pecans and garnish with thyme leaves and an orange slice. Serve right away.