Prep Time
30 min
Yields
6 servings
A simple, versatile dessert.
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ingredients
2
lbs fresh rhubarb, cut in ¾ - inch chunks (6 to 8 cups)
1
cup sugar
½
tsp kosher salt
1
pt fresh or frozen strawberries, hulled and thickly sliced
½
pt fresh or frozen raspberries
⅓
cup freshly squeezed lemon juice (2 lemons)
⅓
cup freshly squeezed orange juice (2 oranges)
2
Tbsp orange liqueur (optional)
Sweetened whipped cream or vanilla ice cream, for serving
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directions
Step 1
Place the rhubarb in a large saucepan and 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 orange liqueur, if using, and allow to cool. Serve warm, at room temperature, or cold with a dollop of whipped cream or a scoop of ice cream.