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rhubarb-berry-betty

Photo by: Joseph De Leo
Comments: 2
 

Recipe

Chef Michael Finch uses this recipe as an example of the delicious dishes that can be created while practicing the wise and easy-to-follow tips of the Slow Foods movement. Wonderful produce is literally growing around you. This dessert shows that flavor matters and, in fact, is fresher and better when you follow the “field to fork” rule of thumb.

Yield : Serves 6 to 8

Ingredients

  • 4½ cups cubed day-old sourdough bread, with crusts removed
  • 1 cup plus 2 tablespoons packed light brown sugar
  • 7 tablespoons unsalted butter
  • ¼ cup orange juice
  • ¼ teaspoon grated orange zest
  • ¾ teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 3 cups chopped rhubarb (about 1¼ pounds untrimmed ribs)
  • 3 cups sliced strawberries, blueberries and/or other berries

Directions

Combine the bread, brown sugar, butter, orange juice, orange zest, cinnamon and vanilla in a large nonreactive bowl; mix until smooth. Reserve half the bread mixture. Mix the remaining bread mixture with the rhubarb.

Spoon into a 9×13-inch baking dish sprayed with nonstick cooking spray. Place on a rack in the upper third of the oven. Bake at 375 degrees for 15 minutes.

Remove from the oven and stir in the berries; the dish will be quite full. Top with the reserved bread mixture. Bake for 30 to 40 minutes longer or until bubbly and brown.

Cool on a wire rack for 20 minutes. Serve warm topped with ice cream or whipped cream.


© 2009 Julie Sullivan
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings and 6oz of cubed bread, crusts removed.

303kcal (15%)
91mg (9%)
44mg (74%)
89mcg RAE (3%)
316mg
24mg
4g
35g
3g
50g
27mg (9%)
151mg (6%)
7g (33%)
11g (17%)
1mg (8%)
 

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  • jpomalley

    05.27.13 Flag comment

    UPDATE: You definitely melt the butter. I also recommend 1" cubes for the bread which really makes this dessert. It's pretty good. If I made this again, I would mix some white sugar in with the chopped rhubarb and let it set a while. (This dessert definitely has a sour side to it.) Overall, though, it got good reviews and really pairs well with vanilla ice cream.

  • jpomalley

    05.26.13 Flag comment

    Is the butter supposed to be melted before adding to bread cubes?

 

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