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Category: Breakfasts

Stewed Rhubarb and Raspberries

Stewed Rhubarb and Raspberries
Carolyn Cole / Los Angeles Times

When spring comes, those of us originally from colder climes are always on the lookout for rhubarb. It's one of the first things to pop up in the backyard after a long, hard winter, making fresh pie and cobbler possible ... Read more

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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