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Saucy Raspberry-Rhubarb

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By Betty Crocker Kitchens
Updated Aug 17, 2010
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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
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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

  • Step 
    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.
  • Step 
    2
    Stir 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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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