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