Total time: 15 minutes plus 2 hours chilling | Makes 4 cups
- 1 1/4 pounds rhubarb stalks
- 1/2 cup sugar
- 1 cup water
- 1/2 pint raspberries
Step 1Clean rhubarb stalks, removing leaves and trimming ends. Cut into 1-inch chunks. Combine rhubarb and sugar in large saucepan. Stir in water. Heat to simmering. Simmer until rhubarb is tender, about 3 minutes. Stir in raspberries and simmer 1 minute more. Pour into serving bowl and cool. Cover and refrigerate several hours or overnight before serving.
Each 1/2 cup:
71 calories; 3 mg sodium; 0 cholesterol; 0 fat; 17 grams carbohydrates; 1 gram protein; 0.96 gram fiber.
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