RHUBARB WITH BERRIES AND CANDIED GINGER
Provided by Deborah Madison
Categories Milk/Cream Berry Dairy Fruit Ginger Bake Blackberry Strawberry Orange Summer Rhubarb Tapioca
Yield 4 servings
Number Of Ingredients 8
Steps:
- 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.
- 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.
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Umair Arshad
[email protected]This is a great recipe to experiment with. I've tried it with different fruits and spices and it's always delicious.
Gideon Oji
[email protected]I made this recipe in a slow cooker and it turned out great. I just cooked it on low for 6 hours.
Chaudary Waleed
[email protected]I'm allergic to strawberries, so I used raspberries instead. It was still very good!
Tz Trending
[email protected]I added a bit of extra sugar to the recipe and it was still delicious. I think it would be great with a scoop of vanilla ice cream on top.
RASHED VAI
[email protected]I made this recipe exactly as written and it turned out perfectly. I highly recommend it!
goodman
[email protected]This is a great recipe for beginners. It's simple to follow and doesn't require any special skills.
fazal sattar sherpalam swat
[email protected]I love that this recipe uses fresh ingredients. It really makes a difference in the taste.
Nalule Daphine
[email protected]This is one of my favorite recipes to make when rhubarb is in season. It's so easy to make and always turns out delicious.
Rendy Seven
[email protected]I'm not a huge fan of rhubarb, but this recipe changed my mind. The combination of flavors is amazing.
qazi haris
[email protected]I made this for a potluck and it was a hit! Everyone raved about the unique flavor combination.
Aman Latoo
[email protected]This is a great recipe for a summer brunch. It's light, refreshing, and packed with flavor. My guests loved it!
Humphrey Boma
[email protected]I was skeptical about the candied ginger, but it turned out to be the perfect addition. It added a subtle sweetness and a bit of texture that really elevated the dish.
Ayansh Raj
[email protected]This recipe is a delightful harmony of flavors! The tartness of the rhubarb, the sweetness of the berries, and the warmth of the candied ginger create a symphony in my mouth. I'll definitely make it again!