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

EatingWell Test Kitchen
Source: EatingWell Magazine, April 1998




Ingredient Checklist


Instructions Checklist
  • 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.



Make Ahead Tip: The sauce will keep, covered, in the refrigerator 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.

Nutrition Facts

10 calories; protein 0.2g; carbohydrates 2.4g; dietary fiber 0.3g; sugars 1.8g; vitamin a iu 15.9IU; vitamin c 1.5mg; folate 1.3mcg; calcium 13.5mg; magnesium 2.1mg; potassium 45.5mg; sodium 0.8mg.

Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Strawberries instead of raspberries - YUM! We really enjoyed this sauce! This week we received fresh rhubarb in our CSA and having never made anything with it before I tried this. I substituted a quart of strawberries for the raspberries since both rhubarb and strawberries are in season locally. A great topping for vanilla ice cream or shortbread with cut strawberries. I also used a hand mixer to puree it as the last step. Probably didn't need the full 1/2c. of sugar which I should have known because I find recipes are usually a little too heavy on it. Enjoy! Pros: easy Cons: calls for too much sugar Read More
Rating: 5 stars
Adding more raspberries add more complexity to the flavor. Terrific topping on cheesecake. Read More