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!


1 lb rhubarb
1 orange, zest
1 cup blueberries, strawberries, raspberries, or blackberries (frozen or fresh)
3/4 cup sugar
1/2 tsp salt


  1. Heat oven to 350F.
  2. Slice the rhubarb into 2 inch long pieces.
  3. With a vegetable peeler slice the orange zest from the orange in long peels.
  4. Combine with the rhubarb, orange zest, blueberries, sugar, and salt and toss to coat. 
  5. 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. 
  6. Place in the oven and bake until the rhubarb is tender (about 15 minutes). 
  7. Return to the oven and bake until the excess liquid is evaporated by half (about 10 minutes). 
  8. Allow to cool and serve either with yogurt in the morning or ice cream for dessert.