Baked Rhubarb with Berries and Candied Ginger
Prep Time: 10 minutes
Cook Time: 45 minutes
2 pounds rhubarb3/4 cup sugar1 teaspoon minute tapiocaJuice and long strands of zest of 1/2 orange3 cloves1 pint ripe strawberries, blackberries or mulberries, sliced2 tablespoons candied ginger, thinly sliced4 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.
Nutritional information per serving
(1 cup): 256 calories, 4% fat (1 g), 90% carbohydrate, 6% protein, 6 g fiber, 2 mg iron, 249 mg calcium, 43 mcg folate