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Baked Rhubarb with Raspberries
1 1/3 c Raspberries; (about 6 ounces)
3/4 c Firmly packed light brown sugar
1/4 c Very hot water
2 tb Unsalted butter; cut into bits
1/4 ts Vanilla
1 lb Rhubarb; trimmed and cut into 1/2-inch pieces (about 4 cups)
Vanilla ice cream or whipped cream as an accompaniment
Preheat the oven to 350 degrees F. In a blender puree the raspberries with the brown
sugar and the water, strain the puree through a sieve into a bowl, pressing
hard on the solids, and stir in the butter, the vanilla, and the rhubarb.
Transfer the mixture to an 11- by 7-inch baking dish and bake the dessert
in the middle of the oven, stirring very gently after 15 minutes, for 30
minutes, or until the rhubarb is soft. Let the dessert cool for 10 minutes
and serve it with the ice cream or whipped cream.
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