RSSRhubarb-Raspberry Sauce
From EatingWell: April 1998 — Subscribe Now!
Bright and tangy, this sauce is delicious on sponge cake.
About 2 cups
Active Time: 15 minutes
Total Time: 25 minutes
Nutrition Profile
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | View Complete 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
Preparation
- 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
Recipe Categories
- Type of Dish
- Sauce/Condiment, sweet
- Desserts, fruit
- Publication
- April 1998
- Health & Diet Considerations
- Healthy weight
- Heart healthy
- Low saturated fat
- Low cholesterol
- Low carbohydrate
- Low calorie
- Diabetes appropriate
- Servings
- 8 or more
- Total Time
- 30 minutes or less
- Ease of Preparation
- Easy
- Ethnic/Regional
- American
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