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2 pounds rhubarb
3/4 cup sugar
1 teaspoon minute tapioca
Juice and long strands of zest of 1/2 orange
1 pint ripe strawberries, blackberries or mulberries, sliced
2 tablespoons candied ginger, thinly sliced
4 tablespoons strained plain yogurt (optional)
Preheat oven to 400° F. Wash rhubarb, remove ends of stalks, then slice crosswise into 1/2-inch chunks. If the stalks are very thick, halve them lengthwise first. Toss sugar, tapioca, juice, zest and cloves together and place in an 8-by-10-inch gratin dish.
Cover mixture with foil and bake until rhubarb is tender, approximately 35-45 minutes. When rhubarb is finished cooking, add berries and gently break mixture up with a fork. Serve chilled or at room temperature, garnished with ginger and a dollop of yogurt, if desired.