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Saucy Raspberry-Rhubarb
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Prep Time:
10 minutes
Total Time:
55 minutes
Try this delectable raspberry and rhubarb dessert from Betty Crocker's Heart Healthy Cookbook, ready in just one hour!
Ingredients:
  • 3 cups chopped fresh rhubarb or 1 bag (16 ounces) frozen cut rhubarb, thawed
  • 1/2 cup apple juice
  • 3 tablespoons packed brown sugar
  • 1 pint (2 cups) fresh raspberries
  • 6 tablespoons reduced-fat sour cream
Instructions:
  • In a 1 1/2-quart saucepan, bring rhubarb, apple juice, brown sugar, and 1 cup of raspberries to a boil. Then, simmer uncovered for 10 minutes until the rhubarb is soft. Let it cool for about 30 minutes.
  • Add the last cup of raspberries and gently mix. Serve in dessert dishes and finish with a dollop of sour cream on top.

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