Title: Rhubarb-Raspberry Sauce
Categories: Sauce Fruit Dessert
Yield: 4 Servings

4	c	Fresh or frozen rhubarb,
		Coarsely chopped
1/4	c	Fresh or frozen raspberries
1/2	c	Water
1/4	c	Sugar
1/2	ts	Vanilla extract

Combine the rhubarb, raspberries, water and sugar in a medium nonreactive saucepan. Cook, covered, over medium heat for 10 to 15 minutes, until the rhubarb is very tender. Stir in the vanilla and remove from the heat. Serve warm or cold. Especially good served over sponge cake.

The sauce will keep for up to 4 days in the refrigerator.

Makes about 2 cups.

Per tablespoon: 10 Calories; 0 g Fat; 0 g Protein; 2 g Carbohydrates; 0 mg fiber; 0 mg Cholesterol; 1 mg Sodium.

[Recipe Rx from the Test Kitchen] [Eating Well; April 1998]

Posted by Fred Peters. From: Fred Peters Date: 08-04-98 (12:13) The Once And Future Legend (1) Cooking

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