Rhubarb-Raspberry Sauce

Rhubarb-Raspberry Sauce

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

Nutirion Profile: Diabetes Appropriate Gluten Free Diet Healthy Weight Heart Healthy Low Calorie Low Carb Low Cholesterol Low Sat Fat Low Sodium

Serves Prep Time Total Time
32 15 min 25 min

Directions

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 Instruction

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

  • Serving: Per serving
  • Calories: 10
  • Carbohydrates: 2g
  • Fat: 0g
  • Protein: 0g
  • Dietary Fiber: 0g
  • Saturated Fat: 0g
  • Monounsaturated Fat: 0g
  • Cholesterol: 46mg
  • Potassium: 46mg
  • Sodium: 1mg
  • Exchanges: Free Food
  • Carbohydrate Servings: 0