Stewed Fruit
Recipe from: Brunch
Waiting for summer berries can feel like an eternity, but thankfully this dish of stewy fruit feels bright and light as a bowl full of cherries and is a welcome respite to the end of cold weather. Thanks to Rose Bakery in Paris for the inspiration!
Ingredients
1 lb rhubarb
1 orange, zest
1 cup blueberries, strawberries, raspberries, or blackberries (frozen or fresh)
3/4 cup sugar
1/2 tsp salt
Method
- Heat oven to 350F.
- Slice the rhubarb into 2 inch long pieces.
- With a vegetable peeler slice the orange zest from the orange in long peels.
- Combine with the rhubarb, orange zest, blueberries, sugar, and salt and toss to coat.
- Transfer the fruit to a tin foil lined baking dish and top with another piece of foil and seal the edges making a loose tent.
- Place in the oven and bake until the rhubarb is tender (about 15 minutes).
- Return to the oven and bake until the excess liquid is evaporated by half (about 10 minutes).
- Allow to cool and serve either with yogurt in the morning or ice cream for dessert.
