Rhubarb-Raspberry Sauce

April 1998

Your rating: None Average: 3.3 (7 votes)

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

"Adding more raspberries add more complexity to the flavor. Terrific topping on cheesecake. "
Rhubarb-Raspberry Sauce

Makes: About 2 cups

Active Time:

Total Time:


  • 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


  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.
  • Keep food fresh: If you’re storing food in your fridge for a few hours or more, it’s best to keep it in an airtight container or in a container covered tightly with foil. Foil is best at creating a barrier that doesn’t let unwanted flavors in (or out) while you store your food.


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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