Stewed Rhubarb and Raspberries

Time15 minutes
YieldsMakes 4 cups
Stewed Rhubarb and Raspberries
(Carolyn Cole/Los Angeles Times)
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One of my favorite ways to fix rhubarb is by simply stewing it with a little sugar and water. I like to add raspberries, not only for flavor but also for the intense dark pink color that results. Strawberries also go well with rhubarb.

After stewing the fruit, chill it and serve it really cold with hot buttered toast for breakfast.

From the story: Rhubarb Springeth


Clean rhubarb stalks, removing leaves and trimming ends. Cut into 1-inch chunks. Combine rhubarb and sugar in large saucepan. Stir in water. Heat to simmering. Simmer until rhubarb is tender, about 3 minutes. Stir in raspberries and simmer 1 minute more. Pour into serving bowl and cool. Cover and refrigerate several hours or overnight before serving.

Donna Deane is the author of “Low Fat Kitchen.”