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20 minute dinner recipes

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Rhubarb-Raspberry Sauce


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



  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.


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

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