Ingredients
- 4 cups coarsely chopped fresh or frozen rhubarb
- 1/4 cup fresh or frozen raspberries
- 1/2 cup water
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
Cooking Directions
Step 1
Combine rhubarb, raspberries, water and sugar in a medium nonreactive saucepan. Cover and cook over medium heat until rhubarb is very tender, 10 to 15 minutes. Stir in vanilla. Serve warm or cold.
Nutrition Info
- Serving: Per serving
- Calories: 10
- Carbohydrates: 2g
- Fat: 0g
- Protein: 0g
- Dietary Fiber: 0g
- Saturated Fat: 0g
- Monounsaturated Fat: 0g
- Cholesterol: 0mg
- Potassium: 46mg
- Sodium: 1mg
- Exchanges: Free Food
- Carbohydrate Servings: 0