Raspberry-Rhubarb Grunt

Name: Raspberry-Rhubarb Grunt
Ingredients: 1 cup sugar; 0.25 teaspoon plus a pinch of ground cinnamon; 0.75 cup all-purpose flour; 0.75 teaspoon baking powder; Salt; 0.25 teaspoon ground ginger; 0.333 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

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By

Martha Stewart Editors

Updated on July 27, 2011

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.