recipes barefoot contessa

Stewed Rhubarb & Red Berries (Serves 6)

Copyright 2013, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved


Photo: Quentin Bacon

2 pounds fresh rhubarb cut in ¾-inch-chunks (6 to 8 cups)
1 cup sugar
½ teaspoon kosher salt
1 pint fresh or frozen strawberries, hulled and thickly sliced
½ pint fresh or frozen raspberries
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup freshly squeezed orange juice (2 oranges)
2 tablespoons Grand Marnier or Triple Sec liqueur, optional
Heavy cream or vanilla ice cream for serving

Place the rhubarb in a large saucepan, 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. 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 drizzle of cream or a scoop of ice cream.