Ingredients
2 cups fresh or frozen rhubarb, cut into 1/2-inch pieces
2 cups fresh or frozen blackberries
2 tablespoons unsalted butter
1 pint vanilla ice cream, homemade or store-bought
Preparation
In a small pot, combine rhubarb, 1 cup blackberries, and butter. Cover tightly, and cook over the lowest possible flame for 8 minutes, or until rhubarb is tender. Stir occasionally to prevent sticking. Add remaining blackberries and heat through. Pour over ice cream and serve.
