Tarted Up

A rhubarb recipe with 101 uses

Rhubarb–whose puckery flavor is often too intense to eat on its own–is usually cooked with an abundance of sugar and sweet strawberries. But chef Lori Baker of San Francisco's new Baker & Banker thinks raspberries make an even better partner for those crimson stalks. Baker serves the subtly sweet, caramel-like sauce with vanilla ice cream and shortbread cookies, but we think its uses are endless. Ladle it onto waffles, stir it into yogurt, or spread it on a biscuit–and if you're anything like us, you'll be spooning leftovers straight from the jar.

Recipe adapted from Lori Baker, Baker & Banker, San Francisco

Baked Rhubarb With Raspberries
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Rhubard recipe from chef Lori Baker of San Francisco's new Baker & Banker
Servings
2
cups
Ingredients
  • 1⅓ cups fresh raspberries
  • ¾ cup packed dark brown sugar
  • ¼ cup boiling water
  • 1 pound rhubarb (about 4 stalks), cut into ½-inch slices
  • 2 tablespoons unsalted butter, cut into small cubes
  • ¼ teaspoon vanilla extract or ½ vanilla bean, seeds scraped and pod reserved for another use
  • Shortbread cookies and vanilla ice cream, for serving
Directions
  1. 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 or vanilla bean.
  2. 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.
  3. Let the rhubarb cool for 10 minutes before serving over ice cream and shortbread cookies, if desired. Note: The rhubarb sauce can be refrigerated for up to 4 days.
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