Stewed Rhubarb and Berries

When I first saw this recipe I thought it would be good.  Boy am I glad I saved this recipe.  I think this was my favorite rhubarb dessert of the season.  My black raspberries just ripened so I took advantage of that and added 1 cup of fresh black raspberries too.

Recipe adapted from Food Network

Ingredients:

6 cups rhubarb diced in 1 inch segments

2 cups thickly cut strawberries

1 cup raspberries

1 cup black raspberries (optional)

1/2 cup sugar plus 2 tablespoons

½ teaspoon salt

1/3 cup freshly squeezed lemon juice

1/3 cup freshly squeezed orange juice

Vanilla ice cream optional

Directions:

1. Add the strawberries and raspberries to a small bowl.  Sprinkle 2 tablespoons sugar over fruit and let sit.
2. Place the rhubarb in a large saucepan.  Add ½ cup sugar, salt, and 2/3 cup water.  Bring to a boil over high heat.  Then lower heat and simmer for 8 minutes.
3. Remove from heat.  Add strawberries, raspberries, lemon juice, and orange juice.
4. Serve while warm and top with vanilla ice cream.