| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
July 1993 |
1 |
servings |
INGREDIENTS
| 1 1/3 |
c |
Raspberries; (about 6 ounces) |
| 3/4 |
c |
Firmly packed light brown sugar |
| 1/4 |
c |
Very hot water |
| 2 |
tb |
Unsalted butter; cut into bits |
| 1/4 |
ts |
Vanilla |
| 1 |
lb |
Rhubarb; trimmed and cut |
|
|
; into 1/2-inch |
|
|
; pieces (about 4 |
|
|
; cups) |
|
|
Vanilla ice cream or whipped cream as an |
|
|
; accompaniment |
INSTRUCTIONS
Preheat the oven to 350F. In a blender puree the raspberries with the
brown sugar and the water, strain the puree through a sieve into a
bowl, pressing hard on the solids, and stir in the butter, the
vanilla, and the rhubarb. Transfer the mixture to an 11- by 7-inch
baking dish and bake the dessert in the middle of the oven, stirring
very gently after 15 minutes, for 30 minutes, or until the rhubarb is
soft. Let the dessert cool for 10 minutes and serve it with the ice
cream or whipped cream.
Serves 4.
Gourmet July 1993
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