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Roasted Strawberry and Rhubarb Grits with Toasted Pecans

This Roasted Strawberry & Rhubarb Grits with Toasted Pecans recipe is the perfect spring time weekend breakfast or dessert for your next dinner party.

Course Breakfast, Dessert
Cuisine Vegetarian
Servings 4 servings


For the roasted rhubarb and strawberries:

  • 2 cups frozen or fresh strawberries halved or quartered into even pieces (if large)
  • 1 cup chopped rhubarb
  • 1/4 cup sugar
  • 1 Tbsp balsamic vinegar
  • 1 tsp salt
  • 1 orange cut into 5 slices
  • 4 springs thyme + more for serving

For the grits:

  • 3 cups water
  • 1 cup cooking grits (not instant)
  • 1 tsp salt
  • 2 Tbsp butter

To serve:

  • toasted pecans
  • 4 Tbsp heavy cream or plain yogurt


For the roasted rhubarb and strawberries

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.

  2. In a medium bowl, mix together the strawberries, rhubarb, sugar, vinegar, and salt. Transfer to baking sheet and spread into an even layer

  3. Place orange slices and thyme sporadically around the strawberries and rhubarb (it will release juices as it roasts).

  4. Roast for 30 minutes or until the rhubarb is easily pierced with a knife. Remove from oven, transfer the orange slices and thyme to another try (to reserve for garnish), and set aside until the grits are ready.

For the grits

  1. Bring water to a boil in a large saucepan with high edges. Once boiling, add the grits and salt and turn the heat down so they simmer. Cook for about thirty minutes, stirring often.

  2. Remove from heat and stir in the butter until melted. Taste and season with more salt if needed.

To serve:

  1. Divide the grits between three serving bowls and top with the roasted strawberries and rhubarb. Drizzle with heavy cream or yogurt. Sprinkle with toasted pecans and garnish with thyme leaves and an orange slice. Serve right away.