Baked Rhubarb with Raspberries
Ingredients
- 1⅓ cups fresh raspberries
- ¾ cup packed dark brown sugar
- ¼ cup boiling water
- 1 pound rhubarb (about 4 stalks), cut into ½-inch slices
- 2 tablespoons unsalted butter, cut into small cubes
- ¼ teaspoon vanilla extract or ½ vanilla bean, seeds scraped and pod reserved for another use
- Shortbread cookies and vanilla ice cream, for serving
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