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Rhubarb-Raspberry Sauce

http://www.eatingwell.com/recipes/rhubarb_raspberry_sauce.html

From EatingWell:  April 1998

Bright and tangy, this sauce is delicious on sponge cake.

About 2 cups | Active Time: 15 minutes | Total Time: 25 minutes

Ingredients

• 4 cups coarsely chopped fresh or frozen rhubarb
• 1/4 cup fresh or frozen raspberries
• 1/2 cup water
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract

Preparation

1. Combine rhubarb, raspberries, water and sugar in a medium nonreactive saucepan. Cover and cook over medium heat until rhubarb is very tender, 10 to 15 minutes. Stir in vanilla. Serve warm or cold.

Nutrition

Per serving : 10 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 2 g Carbohydrates; 0 g Protein; 0 g Fiber; 1 mg Sodium; 46 mg Potassium

Exchanges: Free Food

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 4 days.