Ingredients Jump to Instructions ↓

  1. 4 cup(s) coarsely chopped fresh or frozen rhubarb 1/4 cup(s) fresh or frozen raspberries 1/2 cup(s) water 1/4 cup(s) sugar 1/2 teaspoon(s) vanilla extract

Instructions Jump to Ingredients ↑

  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.


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