Baked Rhubarb with Raspberries
by Lori Baker
springdessert
Yield: 2 cups
Ingredients
produce
- 1⅓ cupsraspberries(fresh)
- 1 poundrhubarb(cut into ½-inch slices)
dairy
- 2 tablespoonsbutter(unsalted, cut into small cubes)
pantry staple
- ¾ cupdark brown sugar(packed)
- ¼ teaspoonvanilla extract
other
- ¼ cupwater(boiling)
- vanilla ice cream(for serving)
- shortbread cookies(for serving)
Instructions
- Preheat the oven to 300˚.
- In a blender, puree the raspberries with the brown sugar and hot water until well combined.
- Strain through a fine mesh sieve into a medium bowl and discard the seeds.
- Stir in the rhubarb, butter and vanilla or vanilla bean.
- Transfer the sauce to a 9-by-9-inch baking dish and bake, uncovered, stirring every 10 minutes to ensure even cooking, until the rhubarb is soft and sweet, about 40 minutes.
- Let the rhubarb cool for 10 minutes before serving over ice cream and shortbread cookies, if desired.