| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 2 pounds fresh rhubarb cut in 3/4-inch chunks (6 to 8 cups)
- 1 cup sugar
- 1/2 teaspoon kosher salt
- 1 pint fresh or frozen strawberries, hulled and thickly sliced
- 1/2 pint fresh or frozen raspberries
- 1/3 cup freshly squeezed lemon juice (2 lemons)
- 1/3 cup freshly squeezed orange juice (2 oranges)
- 2 tablespoons orange liqueur (optional)
- Sweetened whipped cream or vanilla ice cream, for serving
Instructions
- Place the rhubarb in a large saucepan and add the sugar, salt, and 2/3 cup water. Bring to a boil over high heat, then lower the heat and simmer for about 10 minutes, stirring occasionally, until the rhubarb is tender and starts to fall apart. Remove from the heat, stir in the strawberries, raspberries, lemon juice, orange juice, and orange liqueur, if using, and allow to cool. Serve warm, at room temperature, or cold with a dollop of whipped cream or a scoop of ice cream.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 229 |
| Total Fat | 1 g |
| Saturated Fat | 1 g |
| Carbohydrates | 53 g |
| Dietary Fiber | 5 g |
| Sugar | 42 g |
| Protein | 2 g |
| Cholesterol | 3 mg |
| Sodium | 166 mg |
Reviews
Very good. The entire family enjoy this. Thank you
I love rhubarb and this does it justice. Try adding a tablespoon of balsamic vinegar it adds a little something. I can’t wait for rhubarb season.
Oh my gosh this was so good. I had everything but the fresh rhubarb so I used frozen rhubarb I had from last season. It was so good, so refreshing. Thank you Ina. From a French gal living in Texas. Happy 4th of July everyone.