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8

Baked Rhubarb with Raspberries

Total Time
55 min
Prep
25 min
Cook
30 min
Serves
6
Difficulty
Easy
Rhubarb is more pleasant to eat when its shape is retained, and baking is the best way to ensure this.
Ingredients

fresh raspberries

6 oz

packed brown sugar

¾ cup(s)

water

¼ cup(s), boiling

uncooked rhubarb

1 pound(s), fresh, trimmed and cut into 1⁄2-inch-thick slices or frozen sliced rhubarb

vanilla extract

¼ tsp

table salt

⅛ tsp

fat-free pound cake

⅛ pound(s), (3⁄8-inch-thick) slices thawed frozen

Instructions

  1. Preheat the oven to 350°F.
  2. Put the raspberries, brown sugar, and water in a food processor; pulse just until the berries break up. Pour the mixture through a sieve set over a medium bowl, pressing hard on the solids to extract as much liquid as possible; discard the solids. Stir in the rhubarb, vanilla, and salt.
  3. Transfer the mixture to a 7 x 11-inch baking dish. Bake until the rhubarb is tender, about 30 minutes, stirring very gently halfway through the baking. Place the baking dish on a rack and cool 10 minutes.
  4. Meanwhile, toast the pound cake until golden brown. Place 1 slice of cake on each of 6 plates and top evenly with the rhubarb. Serve at once. Yields 1 slice cake and 2⁄3 cup rhubarb per serving.
Notes
Feel free to add a little minced crystallized ginger to the rhubarb while it bakes, or add a sprinkle of rosewater (available in specialty food stores) after it is cooked for an exotic touch.

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