Rhubarb is one of my favourite seasonal treats and I always look forward to it every spring. We were lucky to get a few stalks in our CSA box last week. In the past I’ve used it to make baked dishes like Strawberry Rhubarb Crisp and Whole Wheat Rhubarb Cake, but I was looking for something that we could enjoy for a cooler treat this time.
- 4 cups diced rhubarb
- ⅓ cup granulated sugar
- 2 tbsp honey
- 1 tsp vanilla
- 2 cups raspberries
- 1 tbsp butter
- Preheat oven to 350°F. Grease baking dish. Place diced rhubarb, sugar, honey, and vanilla in baking dish and stir until ingredients are combined. Roast rhubarb in oven for 30 minutes, stirring every 10 minutes.
- Stir in raspberries and butter. Roast for an additional five minutes. Let mixture cool in pan for a few minutes before serving. Refrigerate sauce in a jar for up to two weeks.
- Serve over ice cream, on angel food cake with whipped cream or stirred into your morning oatmeal.
Stir in raspberries and butter. Roast for an additional five minutes.