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  • 6servings
  • 55minutes
  • 90calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsP
MineralsFluorine, Silicon, Calcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 3 cups chopped fresh rhubarb or 1 bag (16 ounces) frozen cut rhubarb, thawed

  2. 1/2 cup apple juice

  3. 3 tablespoons packed brown sugar

  4. 1 pint (2 cups) fresh raspberries

  5. 6 tablespoons reduced-fat sour cream

Instructions Jump to Ingredients ↑

  1. Heat rhubarb, apple juice, brown sugar and 1 cup of the raspberries to boiling in 1 1/2-quart saucepan; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until rhubarb is soft. Cool about 30 minutes.

  2. Stir in remaining 1 cup raspberries. Spoon into dessert dishes. Top with sour cream.

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