Rhubarb-Raspberry Sauce

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Rhubarb-Raspberry Sauce

Rhubarb-Raspberry Sauce

Bright and tangy, this sauce is delicious on sponge cake.

Serves 32

Prep Time 15 min

Total Time 25 min.


  • 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.