Baked Rhubarb with Berries and Candied Ginger

Baked Rhubarb with Berries and Candied Ginger
Servings: 4 Prep 10 mins Cook 45 mins Start to Finish 55 mins


  • 2 pounds rhubarb
  • 3/4 cup sugar
  • 1 teaspoon minute tapioca
  • Juice and long strands of zest of 1/2 orange
  • 3 cloves
  • 1 pint ripe strawberries, blackberries or mulberries, sliced
  • 2 tablespoons candied ginger, thinly sliced
  • 4 tablespoons strained plain yogurt (optional)

Make It

1. Preheat oven to 400 degrees 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.

2. 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.