I love plant-based desserts. This simple combination of fruits and vegetables is a snap to make, delicious to eat, and packs big health benefits.

Most people enjoy sweets. Too much sugar, however, is a serious problem. Unfortunately, sugar is added to processed foods in copious amounts; and not only are you getting that added sugar, but processed carbohydrates turn into sugar in the body. We have basically become sugar addicts — the more you eat sweet, the more you crave sweet

Artificial ingredients, especially artificial sweeteners, compound the problem by skewing our ability to taste the subtle and delicious flavors of foods in their natural state. Artificial sweeteners actually confuse the body so much, the body is triggered to extract more calories from the food you eat, and store it as fat — exactly what everyone using zero calorie sweeteners was hoping to avoid. This is scary stuff!

plant-based recipe for dessert by Kristen coffield of the culinary cure

This recipe combines antioxidant-rich strawberries and rhubarb, with anti-inflammatory ginger, to create a tasty compote that can be enjoyed by itself or as a topping. I actually love to add it to my oatmeal or nut milk yogurt in the mornings.

When you combine the sweetness of the berries with the tartness of the rhubarb, add a little heat from the ginger, the flavors explode. I like to serve this over vanilla gelato or ice cream. I add a tiny pinch of sea salt right before serving to enhance the flavors.

Oven Roasted Strawberries with Rhubarb and Ginger Recipe

I love plant-based desserts. This simple combination of fruits and vegetables is a snap to make, delicious to eat, and packs big health benefits.
Course Breakfast, Dessert
Keyword coconut sugar, ginger, quince, rhubarb, sea salt, strawberries, white balsamic vinegar
Servings 4 people

Ingredients

  • 3 cups of ripe strawberries cleaned and halved
  • 3 cups of rhubarb cut in 1/2” slices
  • 1/4 cup coconut sugar
  • 1 tbsp. white balsamic vinegar
  • 2 tbsp. ginger fresh grated
  • 1 pinch sea salt

Instructions

  1. Preheat oven to 375 degrees
  2. Line a rimmed heavy duty baking sheet with parchment or foil.
  3. In a large bowl, toss berries, rhubarb, sugar, vinegar and ginger.
  4. Spread fruit on baking sheet, be sure to get all the juices and sprinkle with salt.
  5. Roast fruit in oven for 30-40 minutes.
  6. Serve as is or over ice cream or gelato; and add a pinch of sea salt just before serving.
    plant-based recipe for dessert by Kristen coffield of the culinary cure

If you love strawberries, try my Strawberry & Jalapeño Salsa Fresca!

I am a passionate advocate for food as medicine, life navigator and culinary coach. This is my space for sharing what excites, inspires and motivates me to live my best life. It began as a recipe blog for nourishing, simple, weekday meals and has become something much bigger… a guide for vibrant longevity. I am excited to share my knowledge of how daily habits can cumulatively help you to live like you mean it and age like you want to.