Baked Rhubarb With Raspberries

Photo: flickr user suzannelong

Ingredients

cups Raspberries, (about 6 ounces)

3/4 cup Firmly packed light brown sugar

1/4 cup Very hot water

2 tablespoons Unsalted butter, cut into bits

1/4 teaspoon Vanilla

1 pound Rhubarb, trimmed and cut into ½-inch pieces (about 4 cups)

Vanilla ice cream or whipped cream

Preparation

Preheat the oven to 350F. In a blender puree the raspberries with the brown sugar and the water, strain the puree through a sieve into a bowl, pressing hard on the solids, and stir in the butter, the vanilla, and the rhubarb. Transfer the mixture to an 11- by 7-inch baking dish and bake the dessert in the middle of the oven, stirring very gently after 15 minutes, for 30 minutes, or until the rhubarb is soft. Let the dessert cool for 10 minutes and

Serves 4.