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Prep 10min
Total55min
Servings6
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Ingredients
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
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Steps
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.
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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.
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