RASPBERRY RHUBARB SAUCE
Field editor Inge Schermerhorn of Kingston, New Hampshire serves this tart, ruby red sauce over ice cream or cake for a colorful and refreshing dessert. It also perks up a stack of pancakes for breakfast.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2-1/2 cups.
Number Of Ingredients 4
Steps:
- Place rhubarb in a large saucepan. In a small bowl, combine water and gelatin; pour over rhubarb. Bring to a boil; reduce heat and simmer, uncovered, for 5 minutes or until rhubarb is tender. , Serve warm or chilled over frozen yogurt. Refrigerate leftovers.
Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 82mg sodium, Carbohydrate 21g carbohydrate (20g sugars, Fiber 1g fiber), Protein 6g protein.
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