Food & Cooking Recipes Dessert & Treats Recipes Raspberry-Rhubarb Grunt 4.0 (2) Add your rating & review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 27, 2011 Print Rate It Share Share Tweet Pin Email Servings: 8 This delightful fruit dessert, made with raspberries and rhubarb, is a wonderful treat for the whole family. Ingredients 1 cup sugar ¼ teaspoon plus a pinch of ground cinnamon ¾ cup all-purpose flour ¾ teaspoon baking powder Salt ¼ teaspoon ground ginger ⅓ cup whole milk, room temperature 2 tablespoons unsalted butter, melted 4 cups raspberries (about 1 ½ pints) 1 pound rhubarb, leaves discarded, stalks cut into ½-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. Rate it Print