Roasted strawberries and rhubarb

1 lb strawberries

1 lb rhubarb

½ cup granulated sugar

3 tbsp extra virgin olive oil

1 vanilla bean

Fresh ground black pepper

1 ½ - 2 cups labne or Greek yogurt

Toasted salted pistachios

Preheat the oven to 350F. Top strawberries and leave whole. Place on a sheet pan with

parchment paper or a large baking dish. Trim rhubarb and cut into large chunks, approx 1 in.

Add to the pan with the strawberries.

Add sugar and olive oil to the fruit. Slice vanilla bean lengthwise and add it to the pan, along

with a few good grinds of pepper. Mix everything until evenly coated, and spread in one layer.

Bake 15 minutes, then rotate the pan. Bake another 5-15 minutes, until strawberries and

rhubarb are soft but not falling apart. Remove from oven and pour into serving bowl or jar.

To serve, divide labne between four small bowls or glasses. Top with strawberries and rhubarb and toasted pistachios.