• In a medium pot, combine strawberries, blackberries, 1 tbsp water and 1 tbsp brown sugar. Bring to a simmer and cook 5 minutes, until berries begin to burst. Stir in raspberries and cook 2 minutes. Set aside.

  • Meanwhile, combine 2 1/3 cups water and the salt; bring to a boil. Add barley, reduce heat and cover. Cook 10 to 12 minutes, until tender. Let stand, covered, 5 minutes. Stir in 3 tbsp brown sugar and 1/4 cup heavy cream.

  • Serve with a spoonful of berries and more cream drizzled on top.

Nutrition Facts

280 calories; 6 g total fat; 150 mg sodium. 54 g carbohydrates; 6 g protein;