Ina Garten's Stewed Rhubarb and Red Berries
Ingredients
Directions
Ingredients
2 lb
fresh rhubarb, cut into 3/4-inch chunks
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1 c
sugar
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0.5 tsp
kosher salt
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1 pt
frozen strawberries
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0.5 pt
frozen raspberries
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0.33 c
lemon juice
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0.33 c
orange juice
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2 tbsp
Grand Marnier
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0
serving whipped cream
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Ina Garten’s Stewed Rhubarb and Red Berries

This is one of the easiest dessert recipes you’ll find — simply simmer and stir. The hardest part is waiting for spring to roll around so you can score the rhubarb at the farmers’ market. It’s definitely worth the wait, though. Add or subtract sugar to taste based on your sweet tooth.

6 servings

Directions
  1. Place the rhubarb in a large saucepan and add the sugar, salt, and 2/3 cup water. Bring to a boil over high heat, then lower the heat and simmer for about 10 minutes, stirring occasionally, until the rhubarb is tender and starts to fall apart.
  2. Remove from the heat, stir in the strawberries, raspberries, lemon juice, orange juice, and Grand Marnier, if using, and allow to cool. Serve warm, at room temperature, or cold with a dollop of whipped cream or a scoop of ice cream.

Recipe by Ina Garten

| Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

Ina Garten

Ina Garten is a New York Times bestselling author and the James Beard Award-winning host of Barefoot Contessa, which has won three Emmy Awards and airs on the Food Network. She lives in East Hampton, New York, with her husband, Jeffrey. This is her twelfth book.