Saucy Raspberry-Rhubarb

Saucy Raspberry-Rhubarb

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.

Prep Time



Total Time






cups chopped fresh rhubarb or 1 bag (16 ounces) frozen cut rhubarb, thawed
cup apple juice
tablespoons packed brown sugar
pint (2 cups) fresh raspberries
tablespoons reduced-fat sour cream
  1. 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.
  2. Stir in remaining 1 cup raspberries. Spoon into dessert dishes. Top with sour cream.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
“This is a really tasty dessert with a surprisingly low number of calories, low fat and high fiber. I treat myself every day to some sort of food like this that I can feel good about eating.” Nancy D.
A Note from Dr. B.:
Because they have high fiber and virtually no fat, the rhubarb and raspberry combination makes a wonderful dessert choice. To enjoy this dessert year-round, chop fresh rhubarb into 1/2-inch pieces, place in an airtight freezer bag and freeze until ready to use.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 90
    • (Calories from Fat 10),
  • Total Fat 1 1/2g
    • (Saturated Fat 1/2g,
    • Trans Fat 0g),
  • Cholesterol 5mg;
  • Sodium 20mg;
  • Total Carbohydrate 17g
    • (Dietary Fiber 4g,
    • Sugars 15g),
  • Protein 2g;
Percent Daily Value*:
    • 0 Starch;
    • 1 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 0 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.