Stewed Rhubarb And Raspberries Recipe - Cooking Index
Stewed Rhubarb And Raspberries Recipe - Cooking Index
| 1 1/4 lbs | 567g / 20oz | Rhubarb stalks |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1 cup | 237ml | Water |
| 1/2 | Raspberries |
Clean rhubarb stalks, removing leaves and trimming ends. Cut into 1-inch chunks. Combine rhubarb and sugar in large saucepan. Stir in water. Heat to simmering. Simmer until rhubarb is tender, about 3 minutes. Stir in raspberries and simmer 1 minute more.
Pour into serving bowl and cool. Cover and refrigerate several hours or overnight before serving.
This recipe yields 4 cups.
Each 1/2 cup: 71 calories; 3 mg sodium; 0 cholesterol; 0 fat; 17 grams carbohydrates; 1 gram protein; 0.96 gram fiber.
Source:
The Los Angeles Times, 04-12-2000
Average rating:
7 (1 votes)
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