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Rhubarb-Raspberry Sauce

:  April 1998

Your rating: None Average: 4.3 (4 votes)

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


READER'S COMMENT:
"Adding more raspberries add more complexity to the flavor. Terrific topping on cheesecake. "
Rhubarb-Raspberry Sauce Recipe

Makes: About 2 cups

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

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

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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.

Tips & Notes

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

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


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Recipe Categories

Type of Dish
Desserts, fruit
Sauce/Condiment, sweet
Publication
April 1998
Ethnic/Regional
American
Ease of Preparation
Easy
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Total Time
30 minutes or less
Servings
8 or more
Preparation/ Technique
Braise/Stew
Meal/Course
Brunch
Dessert
Season
Spring
Summer
Style/Theme
Entertaining, casual
Entertaining, formal
Quick (total 30 min. or less)
Vegan
Vegetarian
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