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Ingredients

Serves 8

• 1 cup sugar
• 1/4 teaspoon plus a pinch of ground cinnamon
• 3/4 cup all-purpose flour
• 3/4 teaspoon baking powder
• Salt
• 1/4 teaspoon ground ginger
• 1/3 cup whole milk, room temperature
• 2 tablespoons unsalted butter, melted
• 4 cups raspberries (about 1 1/2 pints)
• 1 pound rhubarb, leaves discarded, stalks cut into 1/2-inch pieces
• 2 tablespoons freshly squeezed lemon juice
• Heavy cream, for drizzling

Description

This Delightful Fruit Dessert, Made With Raspberries And Rhubarb, Is A Wonderful Treat For The Whole Family.

Martha Stewart