search barefoot contessa

Stewed Rhubarb & Red Berries

Photo: Quenitn Bacon

  • 2 pounds fresh rhubarb cut in ¾-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 Grand Marnier or Triple Sec liqueur (optional)
  • Sweetened whipped cream or vanilla ice cream, for serving

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 Grand Marnier, 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.

Copyright 2012, Barefoot Contessa Foolproof by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

Share This

From the cookbook

Barefoot Contessa Foolproof Cookbook Details

Keep In Touch!

Newsletter Signup

Sign up and I'll send you great recipes and entertaining ideas every week!

barefoot contessa


Looks like your cart is empty.

Head over to the Cookbooks and Shop.

Keep in touch!

Sign up we'll send you a seasonal recipe, easy gardening idea, or fun entertaining tip that you can do at home. (Know that I respect your privacy and will never ever share your information.)