Rhubarb with Berries and Candied Ginger
A delightful spring dessert combining tart rhubarb with sweet berries, enhanced with aromatic orange zest, warm cloves, and crystallized ginger. The fruit is gently baked and topped with a luxurious mixture of cream and crème fraîche.
Ingredients
- •1½ pounds rhubarb
- •½ cup light brown sugar
- •1 teaspoon minute tapioca
- •1 whole orange
- •⅛ teaspoon ground cloves
- •2 pints berries
- •1 cup cream and crème fraîche
- •4 slices candied ginger
- •cut into thin strips
- •for garnish
Cooking Instructions
- 1.
1. Wash the rhubarb, trim off the ends of the stalks, then slice them crosswise into 1/2-inch chunks. If the stalks are very thick, halve them lengthwise first. Toss with the sugar, tapioca, orange juice, zest, and cloves. Arrange in an 8 x 10-inch gratin dish and let stand while you preheat the oven to 400°F. Cover with foil and bake until the fruit is tender when pierced with a knife, 35 to 45 minutes.
45 min
- 2.
2. Meanwhile, if you're using strawberries, rinse them quickly, then slice thickly. Plunge mulberries briefly into water and remove any stems. When the rhubarb is done, remove it from the oven, scatter the berries over the top, and let stand with a piece of foil placed loosely over the top. The heat of the rhubarb will open the flavor of the berries, cooking them slightly. Serve chilled or at room temperature, garnished with cream and crème fraîche whipped together until billowy, and the candied ginger.
15 min
