Ingredients
- 1 1/3 cups raspberries fresh
- 3/4 cup packed dark brown sugar
- 1/4 cup water boiling
- 1 pound rhubarb cut into 1/2-inch slices, about 4 stalks
- 2 tablespoons unsalted butter cut into small cubes
- 1/4 teaspoon vanilla extract
- Vanilla ice cream for serving
Servings:
Units:
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.
- 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/or shortbread cookies, biscotti, etc.) if desired.
Recipe Notes
The rhubarb sauce can be refrigerated for up to 4 days.
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