Spring’s Bounty: Barefoot Contessa’s Stewed Rhubarb & Red Berries Recipe

Bursting with vibrant colors and summer memories, this Barefoot Contessa stewed rhubarb & red berries recipe captures the essence of seasonal sweetness.

Tart rhubarb dances with luscious strawberries in a delightful harmony of flavors.

Each spoonful promises a tangy-sweet experience that tingles your taste buds.

Ina Garten’s elegant touch brings simplicity and sophistication to this classic dessert.

The bright, ruby-red hues beckon you closer with their irresistible charm.

Serve this delectable compote chilled for a refreshing treat that screams sunshine and relaxation.

Get ready to savor a dessert that celebrates the pure joy of fresh, seasonal ingredients.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Calories: 167 kcal

Servings: 6

Ingredients for Barefoot Contessa Stewed Rhubarb & Red Berries

• Rhubarb: Crisp, tart stalks that bring vibrant tang and gorgeous color to the dessert, choosing firm and bright pink or red stalks ensures the best flavor.
• Strawberries: Sweet and juicy berries that complement rhubarb's tartness, selecting locally grown or in-season strawberries provides maximum sweetness.
• Raspberries: Delicate and bright red berries that add complex berry depth, picking plump and deeply colored raspberries guarantees intense flavor.

• Granulated Sugar: Essential for balancing rhubarb's natural sharpness, selecting high-quality white sugar helps create smooth sweetness.
• Vanilla Extract: Warm and aromatic flavoring that enhances the fruit's natural sweetness, choosing pure vanilla extract elevates the entire dessert.

• Cinnamon: Warm spice that adds subtle warmth and complexity to the fruit stew, using freshly ground cinnamon provides the most intense flavor.
• Lemon Zest: Bright citrus element that adds subtle freshness and helps balance the sweetness, selecting organic lemons ensures pure, vibrant zest.

Tools to Make Barefoot Contessa Stewed Rhubarb & Red Berries

• Large saucepan: Essential for simmering and cooking the rhubarb and berries evenly.
• Wooden spoon: Perfect for stirring the fruit mixture gently without breaking the delicate pieces.
• Sharp knife: Needed to chop rhubarb and prepare berries into uniform sizes.
• Cutting board: Provides a clean surface for preparing ingredients.
• Measuring cups: Helps accurately measure sugar and other ingredients.
• Measuring spoons: Useful for precise vanilla or cinnamon measurements.

Cooking Steps for Barefoot Contessa Stewed Rhubarb & Red Berries

• Rhubarb Selection Fresh, vibrant stalks with deep pink or red coloring create the most delicious foundation for this fruity dessert. Look for crisp stems without blemishes or soft spots at your local market or farm stand.
• Berry Companions Bright strawberries or raspberries complement the tangy rhubarb, adding natural sweetness and gorgeous color to the final dish. Choose plump, ripe berries for maximum flavor intensity.
• Cooking Harmony Gently simmer the rhubarb and berries together in a wide pan, allowing them to break down slowly and release their natural juices. The low heat helps preserve the fruit's delicate texture and prevents burning.
• Sweet Balance A touch of sugar softens rhubarb's sharp edges, creating a harmonious blend of tartness and sweetness. Stir carefully to dissolve sugar completely and coat the fruit evenly during cooking.
• Serving Magic Spoon this luscious compote over vanilla ice cream, thick Greek yogurt, or warm morning toast. The vibrant mixture offers a delightful burst of seasonal freshness that transforms simple desserts into memorable experiences.

Tips to Try for Barefoot Contessa Stewed Rhubarb & Red Berries

• Sprinkle in fresh orange zest or a dash of cardamom to elevate the fruit's natural sweetness and add an unexpected aromatic twist.
• Create a delightful crunch by topping the stewed fruit with toasted almond slivers or granola just before serving for a contrasting mouthfeel.
• Substitute traditional sugar with honey, maple syrup, or agave nectar for a more natural sweetening approach that complements the fruit's tartness.
• Transform this simple dessert into an elegant treat by layering it in parfait glasses with Greek yogurt or serving alongside a scoop of vanilla bean ice cream.

Serving Ideas for Barefoot Contessa Stewed Rhubarb & Red Berries

• Yogurt Parfait Paradise: Layer the stewed rhubarb and red berries with creamy Greek yogurt and sprinkle granola on top for a delightful breakfast or light dessert.
• Pancake or Waffle Topping: Spoon the warm, sweet-tart fruit compote over fluffy pancakes or crispy waffles for a weekend brunch showstopper that will make everyone's morning special.
• Ice Cream Companion: Serve the stewed fruit as a luxurious topping for vanilla ice cream, creating a perfect balance of cool creaminess and vibrant fruity warmth.
• Pound Cake Enhancer: Drizzle the rhubarb and berry mixture over a slice of pound cake, instantly transforming a simple dessert into an elegant treat that looks and tastes gourmet.

How to Store Barefoot Contessa Stewed Rhubarb & Red Berries

• Refrigerate Wisely: Store the stewed rhubarb and red berries in a sealed glass container to maintain freshness and prevent flavor absorption from other foods.
• Freeze for Later: Transfer cooled fruit mixture to freezer-safe containers, leaving a small space at the top for expansion. Freeze up to three months for quick dessert options.
• Revive Leftovers: Gently reheat refrigerated stew in a saucepan over low heat, stirring occasionally to prevent sticking and preserve the fruit's delicate texture.
• Portion and Pack: Divide the stewed fruit into individual serving sizes for easy grab-and-go breakfast or dessert options throughout the week.

Classic Barefoot Contessa Stewed Rhubarb & Red Berries Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 20 reviews

• Total Time: 20 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Barefoot Contessa’s rhubarb and red berries recipe offers a delightful spring dessert with tangy sweetness. Ina Garten’s simple method creates a luscious compote perfect for topping yogurt, ice cream, or enjoying on its own.

---

Ingredients

Scale 1x2x3x

• 900 g (2 lbs) rhubarb, fresh, cut into 2 cm (¾-inch) chunks (6 to 8 cups)
• 300 g (1 pint) strawberries, fresh or frozen, hulled and thickly sliced
• 150 g (½ pint) raspberries, fresh or frozen
• 200 g (1 cup) sugar, caster
• ½ tsp salt, kosher
• 80 ml (⅓ cup) lemon juice, freshly squeezed (2 lemons)
• 80 ml (⅓ cup) orange juice, freshly squeezed (2 oranges)
• 2 tbsps Grand Marnier or Triple Sec liqueur (optional)
• whipped cream, sweetened or vanilla ice cream, for serving

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preparation: Carefully select peak-ripeness rhubarb stalks and plump berries, ensuring maximum flavor and optimal texture quality.
2. Chopping: Slice rhubarb into uniform 1-inch segments, maintaining consistent size for even cooking and harmonious mouthfeel.
3. Mixing: Combine rhubarb and berries in a large cooking vessel, allowing natural juices to blend and create a rich, vibrant base.
4. Seasoning: Evenly distribute granulated sugar across the fruit mixture, ensuring comprehensive sweetness and flavor integration.
5. Thickening: Gradually fold cornstarch into the fruit, stirring consistently to prevent lumps and create a smooth, silky texture that will naturally thicken during cooking.
6. Cooking: Heat the mixture over moderate temperature, stirring periodically to prevent sticking and promote uniform caramelization and juice extraction.
7. Simmering: Cook for 10-15 minutes, monitoring until rhubarb softens and berries release their intense, colorful juices, creating a luscious compote.
8. Finishing: Remove from heat when fruit reaches a tender, slightly jammy consistency, allowing residual warmth to complete the final texture development.
9. Enhancing: Optional flavor boosters like vanilla extract or ground cinnamon can be introduced during the final cooking moments to add aromatic complexity.
10. Cooling: Let the stewed fruit rest briefly, enabling natural thickening and flavor melding before serving or refrigerating for later enjoyment.

Notes

• Fruit Selection Matters: Choose ultra-fresh, firm rhubarb and perfectly ripe berries to guarantee maximum flavor intensity and natural sweetness.
• Precise Chopping Technique: Cut rhubarb into uniform 1-inch pieces to ensure even cooking and consistent texture throughout the dish.
• Sugar Distribution Strategy: Sprinkle sugar evenly across fruit mixture, allowing complete coating for balanced sweetness and natural syrup development.
• Thickening Finesse: Add cornstarch gradually and stir methodically to prevent lumps, creating a smooth, glossy sauce that enhances overall fruit compote texture.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 167
• Sugar: 27 g
• Sodium: 34 mg
• Fat: 0.4 g
• Saturated Fat: 0.1 g
• Unsaturated Fat: 0.3 g
• Trans Fat: 0 g
• Carbohydrates: 41 g
• Fiber: 2 g
• Protein: 1 g
• Cholesterol: 0 mg