Firing up the grill for dinner? Steal a few minutes of heat to make this casual, unexpected dessert. The sweet-tart combo is great with cinnamon pita chips or over pound cake or ice cream.

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Ingredients

Directions

  • Brush rhubarb with oil. On an outdoor grill or indoor grill pan, grill rhubarb directly over high heat for about 5 minutes or until lightly charred and softened, turning frequently. Chop rhubarb.

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  • Meanwhile in a bowl, stir together strawberries and preserves. Stir in rhubarb and snipped fresh basil to taste. Serve with cinnamon pita chips, or over pound cake, angel food cake or vanilla ice cream.

Nutrition Facts

37 calories; 1 g total fat; 0 mg cholesterol; 3 mg sodium. 8 g carbohydrates; 0 g protein;

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