Strawberry-Rhubarb En Papillote
Cuisine: Summer
Author: Charmian Christie
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Forget pie, this easy recipe delivers strawberry-rhubarb taste without a lot of extra calories. The secret is baking the fruit in parchment.
  • 1 cup rhubarb, cut in ½-inch pieces
  • 1 cup strawberries, hulled and cut in half or quarters, to make them uniform
  • ¼ cup Ice Wine Syrup (or maple syrup)
  • 2 tsp vanilla bean paste (or the seeds from a vanilla pod)
  • 1 tbsp lemon verbena, minced (optional)
  • vanilla yogurt or vanilla ice cream
  • good quality aged balsamic vinegar (optional)
  1. Preheat oven to 425°F.
  2. Combine rhubarb, strawberries, wine syrup, vanilla bean paste and lemon verbena in a medium-sized bowl. Toss to evenly coat the berries with the syrup and bean paste. Spoon mixture into a parchment cooking bag. To seal the bag, fold the rim over a few times, then crimp to seal. If you don't have a bag, you can improvise with two sheets of parchment paper folded and crimped along the edges. (Alternatively, you can do this using aluminum foil on the grill.) Place the bag on a baking sheet.
  3. Bake 15 minutes. Carefully open the parchment bag so as not to scald yourself on the steam. Transfer the fruit and juices to a bowl and allow the mixture to cool for a few minutes. Serve the warm fruit with vanilla yogurt or on top of vanilla ice cream. Drizzle lightly with some of the berry juice. Add a splash of balsamic vinegar if you like. Or a glug of ice wine syrup. Or both.
Recipe by The Messy Baker at