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 10 min
  • Total Time 55 min
  • Servings 6

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

  • 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.

Expert Tips

“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.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
90
(
Calories from Fat
10),
% Daily Value
Total Fat
1 1/2g
1 1/2%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
20mg
20%;
Total Carbohydrate
17g
17%
(Dietary Fiber
4g
4%
  Sugars
15g
15%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
10%;
Calcium
15%;
Iron
4%;
Exchanges:
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.