A parchment packet contains all of the flavors, aromas, juices (and messes!) as you bake up this quick vegetable side dish.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary test

20 mins
15 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. For sauce, in a small skillet heat oil over medium-low heat. Add garlic, coriander seeds, and crushed red pepper. Cook for 1 to 2 minutes or until fragrant, stirring occasionally. Remove and cool slightly. In a small food processor or blender combine the roasted sweet pepper, the garlic mixture with the oil, and the 1/4 teaspoon salt. Cover and process until smooth.

  • Cut two 15-inch squares of parchment. Lay one piece of parchment in a 15x10x1-inch baking pan. Place the rhubarb in the center of the paper; sprinkle with sugar. Top with yellow sweet pepper strips and roasted pepper sauce. Top with remaining parchment square. Fold and crease the edges together, working around the parchment to seal. Bake for 15 to 18 minutes or until rhubarb is tender.

  • Carefully open parchment packet, avoiding steam. Top mixture with mint. Sprinkle with additional salt. To serve, smear cheese over bread and top with warm rhubarb mixture.

Nutrition Facts

148 calories; fat 7g; cholesterol 7mg; saturated fat 3g; carbohydrates 17g; mono fat 3g; poly fat 1g; insoluble fiber 2g; sugars 3g; protein 6g; vitamin a 740.5IU; vitamin c 49.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.7mg; vitamin b6 0.1mg; folate 18.2mcg; sodium 303mg; potassium 235mg; calcium 77mg; iron 1mg.