Raspberry-Rhubarb Grunt


This delightful fruit dessert, made with raspberries and rhubarb, is a wonderful treat for the whole family.


  • 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

  • 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


  1. 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.

  2. 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.

  3. 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.

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