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

Makes about 2 cups

ACTIVE TIME: 15 minutes

TOTAL TIME: 25 minutes

EASE OF PREPARATION: Easy

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

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 INFORMATION: Per serving: 10 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 2 g carbohydrate; 0 g protein; 0 g fiber; 1 mg sodium; 46 mg potassium.

0 Carbohydrate Serings

MAKE AHEAD TIP: Cover and refrigerate for up to 4 days.