Betty Crocker's Heart Healthy Cookbook shares a recipe! Looking for a delicious fruit dessert? Then check out this great raspberry and rhubarb dish - ready in about an hour.
Saucy Raspberry-Rhubarb
- Prep Time 10 min
- Total 55 min
- Servings 6
- Ingredients 5
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
-
Step1Heat 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.
-
Step2Stir in remaining 1 cup raspberries. Spoon into dessert dishes. Top with sour cream.
Nutrition
90
Calories
1 1/2g
Total Fat
2g
Protein
17g
Total Carbohydrate
15g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 90
- Calories from Fat
- 10
- Total Fat
- 1 1/2g
- 2%
- Saturated Fat
- 1/2g
- 3%
- Trans Fat
- 0g
- Cholesterol
- 5mg
- 2%
- Sodium
- 20mg
- 1%
- Potassium
- 290mg
- 8%
- Total Carbohydrate
- 17g
- 6%
- Dietary Fiber
- 4g
- 15%
- Sugars
- 15g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 10%
- 10%
- Calcium
- 15%
- 15%
- Iron
- 4%
- 4%
Exchanges:
0 Starch; 1 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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