Raspberry Rhubarb Sauce Recipe

Raspberry Rhubarb Sauce Recipe
Raspberry Rhubarb Sauce Recipe photo by Taste of Home
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Raspberry Rhubarb Sauce Recipe

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Field editor Inge Schermerhorn of Kingston, New Hampshire serves this tart, ruby red sauce over ice cream or cake for a colorful and refreshing dessert. It also perks up a stack of pancakes for breakfast.
Recommended: Top 10 Rhubarb Recipes
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 4-1/2 cups sliced fresh or frozen rhubarb
  • 1 cup warm water
  • 1 package (.3 ounce) sugar-free raspberry gelatin
  • 6 cups fat-free vanilla frozen yogurt

Directions

Place rhubarb in a large saucepan. In a small bowl, combine water and gelatin; pour over rhubarb. Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes or until rhubarb is tender.
Serve warm or chilled over frozen yogurt. Refrigerate leftovers. Yield: 2-1/2 cups.
Originally published as Raspberry Rhubarb Sauce in Taste of Home February/March 2007, p47

Nutritional Facts

3 tablespoons: 108 calories, 0 fat (0 saturated fat), 2mg cholesterol, 82mg sodium, 21g carbohydrate (20g sugars, 1g fiber), 6g protein. Diabetic Exchanges: 1 fat-free milk, 1/2 fruit.

  • 4-1/2 cups sliced fresh or frozen rhubarb
  • 1 cup warm water
  • 1 package (.3 ounce) sugar-free raspberry gelatin
  • 6 cups fat-free vanilla frozen yogurt
  1. Place rhubarb in a large saucepan. In a small bowl, combine water and gelatin; pour over rhubarb. Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes or until rhubarb is tender.
  2. Serve warm or chilled over frozen yogurt. Refrigerate leftovers. Yield: 2-1/2 cups.
Originally published as Raspberry Rhubarb Sauce in Taste of Home February/March 2007, p47

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