Baked rhubarb with raspberries
Packed brown sugar
¼ cup(s), boiling
1 pound(s), fresh, trimmed and cut into 1⁄2-inch-thick slices or frozen sliced rhubarb
Fat-free pound cake
⅛ pound(s), (3⁄8-inch-thick) slices thawed frozen
- Preheat the oven to 350°F.
- 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.
- 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.
- 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.