Saucy raspberry rhubarb
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Recipe by: capucine
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Main Ingredients:
3 cups chopped fresh or
1 (16-ounce) package cut frozen
rhubarb, thawed
1/2 cup apple juice
3 tablespoons packed brown sugar
2-1/4 cups raspberries (about
1 pint)
2 tablespoons low-fat sour cream
Cooking Preparation of the Recipe:
Heat all ingredients except 1 cup of the raspberries and the sour cream to boiling in 1-quart saucepan; reduce heat to medium-low. Simmer uncovered about 10 minutes or until rhubarb is soft; cool. Stir in remaining raspberries. Serve topped with sour cream. 6 servings
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