Roasted Rhubarb & Strawberry Breakfast Bowl with Walnuts & Fresh Mint

Photo by Brian Prechtel


  • 2 1/2 cups fresh, organic strawberries, cut in half or blueberries or both
  • 3 cups chopped rhubarb
  • 2 TBSP cup maple syrup
  • 2 TBS balsamic vinegar
  • 1⁄8 cup fresh mint, chopped and save a few sprigs as garnish
  • a pinch sea salt
  • 1⁄2 cup walnut halves, lightly toasted
  • Your "bowl" of choice: quinoa, gluten-free oatmeal, plain yogurt or kefir.


Preheat the oven to 350 degrees with a rack positioned in the middle of the oven.

Place parchment paper on a rimmed baking sheet or cooking dish. You want to preserve the juices for your topping mixture.

Using a large bowl, combine the strawberries and rhubarb. Set aside.

In a small bowl, whisk together the maple syrup, balsamic vinegar and salt. Pour this over the rhubarb and strawberries, and gently toss until well-coated.

Spread the fruit out on the baking dish in a single layer, making sure the juices cover the fruit.

Place into the oven and roast for 35–40 minutes until the juices have thickened and the rhubarb is soft and tender.

Once it is out of the oven and still warm, transfer to a bowl. Now you have a wonderful addition to your breakfast bowl.

You can use it immediately, served atop quinoa or gluten-free oatmeal, or you can top your favorite plain yogurt or kefir. 

Add walnuts and a sprig of mint.

Store the leftovers in the fridge.

Makes about 6 servings


In Central PA, you can get good quality yogurt here has very nice organic nuts, they also sell a lot of junk food I do not support.  Therefore the only food I buy from them are their organic nuts and seeds.”

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