30-Minute Roasted Strawberry and Rhubarb Yogurt Bowl

Name: 30-Minute Roasted Strawberry and Rhubarb Yogurt Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 10 oz (280 g) fresh strawberries, medium, hulled and halved lengthwise; 6 oz (170 g) fresh rhubarb stalks, cut into ¾-inch (2 cm) pieces; 2 tbsp (25 g) raw or demerara sugar; ¼ tsp (½ g) ground cardamom; 1 tbsp (14 g) unsalted butter, cold, cut into small pieces; 1½ cups (360 ml) plain Greek yogurt, full-fat, cold, divided evenly; ½ cup (55 g) almond and honey granola; ¼ cup (28 g) sliced almonds, toasted (optional); 1½ tbsp (23 ml) raw or unpasteurized honey; ¼ tsp (1 g) fresh lemon zest, finely grated (optional)

From the MyKitchenBank Kitchen

A bright, elegant breakfast or light dessert bowl inspired by Scandinavian flavors. Tart roasted rhubarb and sweet caramelized strawberries sit atop creamy Greek yogurt, finished with toasted almond granola and a drizzle of honey. Quick-roasted fruit intensifies their natural flavors in just 15 minutes, making this feel more indulgent than its minimal prep time suggests.

Prep: 10 min
Cook: 15 min
Wait: 5 min
Total: 30 min
Makes: 2 bowls

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Steps

Before you start

Preheat your oven to 425°F (220°C)
Have all ingredients measured and ready before roasting begins
Use Greek yogurt straight from the refrigerator for the best contrast with warm fruit

1
Preheat and arrange fruitOven 425°F / 220°C
- Position oven rack to the middle setting and preheat to 425°F (220°C).
- On a 9×13-inch (23×33 cm) sheet pan, spread the halved strawberries cut-side up in a single layer.
- Scatter the rhubarb pieces around them, keeping the fruits in one layer without crowding.
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Tip: Don't overlap the fruit pieces—they'll roast more evenly and caramelize better with direct heat exposure.
2
Season and dot with butter
- In a small bowl, whisk together the raw sugar and ground cardamom.
- Sprinkle this mixture evenly over the strawberries and rhubarb.
- Dot the pan with small pieces of cold butter scattered across the fruit.
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Tip: The cardamom brings a subtle Scandinavian warmth that complements rhubarb's tartness without overpowering it.
3
Roast the fruitOven 425°F / 220°C
- Place the pan in the preheated 425°F (220°C) oven and roast for 12–15 minutes.
- The strawberries will soften and their cut sides will turn golden-brown at the edges; the rhubarb will collapse slightly and release its juices, which will caramelize with the sugar and butter into a light glaze.
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Ready when: Strawberry edges are golden-brown and rhubarb has collapsed into soft pieces; pan juices are bubbly and glossy
Tip: Do not stir the fruit during roasting—the undisturbed contact with the pan creates the caramelized flavor you want.
4
Cool briefly
- Remove the pan from the oven and set it on a trivet or cooling rack.
- Let the roasted fruit sit for 3–5 minutes so it firms up slightly and cools just enough to eat comfortably while still warm.
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Ready when: Fruit is still steaming slightly but no longer piping hot
Tip: This brief rest also allows the pan juices to thicken slightly, becoming more like a light syrup.
5
Divide yogurt into bowls
- Spoon 0.75 cups (180 ml) of cold Greek yogurt into each of two serving bowls, spreading it in an even layer across the base.
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Tip: Use a chilled bowl for each serving to keep the yogurt cool and create a temperature contrast with the warm fruit.
6
Top with roasted fruit and pan glaze
- Divide the warm roasted strawberries and rhubarb evenly between the bowls, spooning them over the yogurt.
- Make sure to include all the caramelized pan juices and glaze—pour or spoon these over the fruit so the yogurt absorbs the sweet, tangy liquid.
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Tip: Don't leave any of the precious pan glaze behind—it's the flavor core of this dish.
7
Add granola and almonds
- Sprinkle half of the granola (about 0.25 cup / 27 g) over each bowl.
- If using toasted almonds, scatter 2 tablespoons (14 g) of sliced almonds over the top of each bowl for extra crunch.
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Tip: Add the granola just before eating so it stays crispy rather than absorbing moisture from the fruit and yogurt.
8
Drizzle with honey and zest
- Drizzle about 0.75 tablespoon (11 ml) of honey over each bowl.
- If using lemon zest, add a small pinch to the top of each bowl for brightness and aroma.
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Tip: The honey adds floral sweetness that bridges the tartness of rhubarb and the tang of yogurt.

Good to know

Tips

Toast the sliced almonds yourself if yours aren't already toasted: spread on a sheet pan and roast at 325°F (160°C) for 6–8 minutes, stirring once, until golden and fragrant.
For a less tart bowl, increase the honey drizzle to 1 tbsp (15 ml) per serving or sweeten the yogurt itself with a small dollop of honey before topping.
If rhubarb is very thick or tough, cut pieces smaller (about 0.5 inch / 1.25 cm) so they cook through in the 12–15 minute window.
Make this vegan by swapping Greek yogurt for coconut yogurt or oat-based yogurt, and use vegan granola and maple syrup instead of honey.

Make ahead

You can roast the strawberries and rhubarb up to 4 hours ahead; store in an airtight container in the refrigerator. Reheat gently in a 350°F (175°C) oven for 5–7 minutes, or eat cold if you prefer. Assemble the bowl just before serving for the best texture contrast between warm fruit and cold yogurt.

Storage & reheating

This is best eaten immediately after assembly. The roasted fruit keeps in an airtight container in the refrigerator for up to 4 days. Store yogurt and granola separately and combine only when ready to serve. The bowl does not freeze well due to the yogurt and granola texture changes.

Substitutions

plain Greek yogurt, full-fat → Icelandic skyr or regular whole-milk yogurt (add 1 extra tbsp / 15 ml per bowl for the same volume as Greek yogurt). Both are tangy and creamy alternatives; skyr is slightly thicker and richer.
almond and honey granola → Crushed or chopped toasted hazelnuts mixed with a little honey and oat flakes (about 0.5 cup / 55 g total). Creates a more Scandinavian almond-free version; you can toast the hazelnuts yourself for 8–10 minutes at 350°F (175°C).
ground cardamom → Ground ginger (use 0.125 tsp / 0.25 g) or a pinch of ground cinnamon. Ginger adds warmth and slight spice; cinnamon is earthier and slightly sweeter.
fresh rhubarb stalks → Fresh raspberries or blackberries (use 6 oz / 170 g total, increasing roasting time to 16–18 minutes). Berries are less tart; reduce sugar to 1.5 tbsp (19 g) to compensate and roast longer so they concentrate.