Rhubarb Berry Betty
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.
Serves6 to 8
Total Timeunder 2 hours
OccasionBuffet, Casual Dinner Party, Cooking for a date, Family Get-together
Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturebuttery, fruity, savory, sweet, tangy, tart
Type of Dishdessert, fruit
- 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
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