Shop IngredientsHow this works
- 1 foil 8 x 8 pan plus aluminum foil to cover
- 2 wooden skewers, soaked in water
- 2 pounds strawberries; trimmed, washed and dried, divided
- 2 stalks rhubarb, cut down the center and diced
- 2/3 cup sugar
- ¼ teaspoon salt
- ½ teaspoon vanilla
- 8 basil leaves, stacked and cut into fine ribbons
- Fresh mint
- Berry-flavored sparkling water
- Vanilla ice cream or 4 ounces strawberry-rhubarb yogurt (try Noosa)
- 8 thin almond Belgian cookies, broken into pieces (try Private Selection Belgian Almond Thins)
- Preheat grill to medium-high heat.
- Set aside 8 strawberries for drinks. Halve remaining strawberries, and place in a bowl with rhubarb, sugar, salt, vanilla and basil. Toss well.
- Place fruit mixture in foil pan; cover with foil. Place on center of grill for 30 minutes.
- Just as fruit finishes cooking, place 4 of the set-aside strawberries on 2 parallel wooden sticks; repeat (this makes them easier to turn). Grill 3 minutes on each side.
- Fill each glass with ice. Place 2 roasted berries in each glass, add a few mint leaves, and fill with sparkling water.
- Divide hot berry-rhubarb compote into 4 bowls; top with ice cream or a dollop of yogurt. Sprinkle with broken cookies.
5 Tips for Grilling Fruits and VegetablesGrilling brings out the natural sweetness in fruits and vegetables. Here are a few tips from our test kitchen.
- Use a grill pan or wooden skewers soaked in water for delicate and small foods.
- Vegetables can take the heat, meaning a medium-high heat is fine. Cook fruit over a low fire. If fruit is really ripe, give it only a few minutes on each side or it will dry up.
- Place halved stone fruits like peaches, plums and nectarines directly on the grill grate. Drizzle fruits with honey, and top with slivered almonds. For bananas: Leave them in their skins, and cut them down the middle, fill with chocolate chips, and wrap in heavy-duty foil; grill for 10–15 minutes.
- Thickly cut pineapple is lovely when grilled. Serve with coconut shavings and a squeeze of lime.
- Halve and score summer squashes and eggplant with a crisscross pattern over the flesh. Salt them ahead of time, and place cut-side down on paper towels or racks to draw out the water. Squeeze out any excess water; season with oil, salt, pepper and dried herbs of choice. Grill cut-side down first.
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