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Gallery Read the full recipe after the video. Recipe Summary Servings: 8 3148_040108_berrygrunt.jpg
Ingredients Ingredient Checklist 1 cup sugar 1/4 teaspoon plus a pinch of ground cinnamon 3/4 cup all-purpose flour 3/4 teaspoon baking powder Salt 1/4 teaspoon ground ginger 1/3 cup whole milk, room temperature 2 tablespoons unsalted butter, melted 4 cups raspberries (about 1 1/2 pints) 1 pound rhubarb, leaves discarded, stalks cut into 1/2-inch pieces 2 tablespoons freshly squeezed lemon juice Heavy cream, for drizzling
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 3148_040108_berrygrunt.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
3148_040108_berrygrunt.jpg
3148_040108_berrygrunt.jpg
Ingredients
Ingredients
- 1 cup sugar 1/4 teaspoon plus a pinch of ground cinnamon 3/4 cup all-purpose flour 3/4 teaspoon baking powder Salt 1/4 teaspoon ground ginger 1/3 cup whole milk, room temperature 2 tablespoons unsalted butter, melted 4 cups raspberries (about 1 1/2 pints) 1 pound rhubarb, leaves discarded, stalks cut into 1/2-inch pieces 2 tablespoons freshly squeezed lemon juice Heavy cream, for drizzling
Directions
Stir together 2 tablespoons sugar and 1/4 teaspoon cinnamon in a small bowl; set aside. Whisk together flour, 2 tablespoons sugar, baking powder, pinch of salt, and ginger in a medium bowl. Stir together milk and butter in another small bowl. Stir milk-butter mixture into flour mixture and set batter aside.
Gently fold together raspberries, rhubarb, lemon juice, remaining 3/4 cup sugar, pinch of salt, remaining pinch of cinnamon, and 2 tablespoons water in a large bowl. Transfer fruit mixture to a large straight-sided skillet. Cover and bring to a boil over medium-high heat, stirring occasionally.
Using two spoons, drop 8 large dollops of batter on top of fruit mixture, spacing them evenly. Sprinkle with reserved cinnamon-sugar mixture. Cover; reduce heat to medium. Cook until batter is cooked through and juices are bubbling, about 15 minutes. Serve warm drizzled with cream.
Reviews
Add Rating & Review 2 Ratings 5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 2 Ratings 5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
2 Ratings 5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
All Reviews for Raspberry-Rhubarb Grunt
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Raspberry-Rhubarb Grunt
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
