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



  • 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.


  • 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