This fruit dessert of rhubarb and berries with candied ginger is a cinch to make. The rhubarb lends tartness, the berries sweetness, and the ginger some sweet heat. Pillows of soft whipped cream mixed with crème frâiche bring it all together.–Deborah Madison
LC Rhubarb Refresher Note
Don’t forget to trim not just the ends but any tough strings from the rhubarb. Just take our word for it.
Rhubarb with Berries and Candied Ginger
- Quick Glance
- 20 M
- 1 H
- Serves 4
IngredientsEmail Grocery List
Recipe Testers Reviews
I’m mystified how this recipe could sit neglected and not have a single comment on it for nearly four years! When I saw it, I had to try it out, and the results were terrific. We initially forgot the garnish of sliced ginger when we set out the serving dish and it was yummy as is, but adding the ginger allowed it to spring to life. And with a topping of rich, fresh dairy, it all comes together in taste and texture: tart, sweet, rich and then the zing! of the ginger–perfect! Of the suggested berries, I’d like to try the mulberries, simply because it’s so rare to see a use for them. They’re usually the roadkill of fruits, falling ripe off trees and wasted on the ground. But I think strawberries will always be the best bet, not only for the obvious flavor combination, which could perhaps be matched by either the mulberries or the blackberries, but also for the color. The baked rhubarb isn’t a very pretty color, and the red of the strawberries plus the white of the whipped dairy add the necessary visual cues. Another plus for this recipe is that it’s all fruit–no piecrust, no crumb or biscuit topping, just the seasonal fruit speaking beautifully for itself. We served it at room temperature and found it rich enough to serve more than four.