Saucy Raspberry Rhubarb Recipes

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SAUCY RASPBERRY-RHUBARB



Saucy Raspberry-Rhubarb image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Looking for a delicious fruit dessert? Then check out this great raspberry and rhubarb dish - ready in about an hour.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 6

Number Of Ingredients 5

3 cups chopped fresh rhubarb or 1 bag (16 ounces) frozen cut rhubarb, thawed
1/2 cup apple juice
3 tablespoons packed brown sugar
1 pint (2 cups) fresh raspberries
6 tablespoons reduced-fat sour cream

Steps:

  • Heat rhubarb, apple juice, brown sugar and 1 cup of the raspberries to boiling in 1 1/2-quart saucepan; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until rhubarb is soft. Cool about 30 minutes.
  • Stir in remaining 1 cup raspberries. Spoon into dessert dishes. Top with sour cream.

Nutrition Facts : Calories 90, Carbohydrate 17 g, Cholesterol 5 mg, Fiber 4 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 20 mg, Sugar 15 g, TransFat 0 g

RASPBERRY RHUBARB SAUCE



Raspberry Rhubarb Sauce image

This quick & easy sauce has a sweet-tart taste! Its perfect over ice cream, regular or frozen yogurt or fresh fruit such as strawberries or sliced peaches.

Provided by CountryLady

Categories     Sauces

Time 30m

Yield 3 cups

Number Of Ingredients 6

2 1/2 cups sliced rhubarb (fresh or frozen)
3/4 cup water
1/2 cup sugar
1 lemon, juice and zest of
1/4 teaspoon cinnamon
2 cups raspberries (fresh or previously frozen, unsweetened)

Steps:

  • Combine rhubarb, water, sugar& rind in a saucepan& bring to a boil over medium heat.
  • Reduce heat& simmer until rhubarb is tender, 10 to 15 minutes.
  • Remove from heat, stir in remaining ingredients& let cool.

Nutrition Facts : Calories 197.4, Fat 0.7, SaturatedFat 0.1, Sodium 6.3, Carbohydrate 49.2, Fiber 7.3, Sugar 38.4, Protein 2

RHUBARB-RASPBERRY CRUNCH



Rhubarb-Raspberry Crunch image

Rhubarb summer refresher. A yummy blend of rhubarb and raspberries surrounded by a brown sugar and oats crust. Serve warm with vanilla ice cream or pour on some half and half.

Provided by VSCOLE

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h

Yield 24

Number Of Ingredients 10

1 cup white sugar
1 tablespoon instant tapioca
1 tablespoon cornstarch
⅛ teaspoon salt
4 cups rhubarb, cut into 1/2 inch pieces
1 cup raspberries
½ cup brown sugar
½ cup all-purpose flour
½ cup quick cooking oats
½ cup butter, chilled

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  • In a large bowl, combine sugar, tapioca, cornstarch and salt. Place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients. Pour into baking pan.
  • In a medium bowl, mix together brown sugar, flour and oats. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.
  • Bake in preheated oven for 45 minutes, or until rhubarb is tender.

Nutrition Facts : Calories 122.4 calories, Carbohydrate 22.1 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 2.5 g, Sodium 40.6 mg, Sugar 17.4 g

RHUBARB RASPBERRY SAUCE



Rhubarb Raspberry Sauce image

Categories     Condiment/Spread     Sauce     Dessert     Easter     Quick & Easy     Low Sodium     Raspberry     Chill     Rhubarb     Gourmet

Yield Makes 1 1/2 cups

Number Of Ingredients 4

1/2 cup sugar
1/2 cup water
3/4 pound fresh rhubarb, trimmed and cut into 1/4-inch-thick slices (2 cups total)
1 cup picked-over fresh raspberries, quartered

Steps:

  • In a saucepan simmer sugar and water until sugar is dissolved. Add rhubarb and simmer, stirring occasionally, 5 minutes. Transfer mixture to a bowl to cool and stir in raspberries. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.

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