Stewed Rhubarb And Raspberries

Recipe Instructions Clean 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. This recipe yields 4 cups. Each 1/2 cup: 71 calories; 3 mg sodium; 0 cholesterol; 0 fat; 17 grams carbohydrates; 1 gram protein; 0.96 gram fiber.