Rhubarb Raspberry Dessert Sauce
Ingredients
- 1 cup sliced rhubarb (fresh or frozen) heaping
- ⅔ cup raspberries (fresh or frozen
- ¾ cup granulated sugar
Instructions
- Add all the ingredients to a small saucepan and cook over low heat for about 45 minutes.
- With a stick blender, blend the fruit so the larger pieces of fruit are mashed up a bit.
- Cook for an additional 10 minutes or until the sauce is at your desired consistency.
- Let the sauce cool slightly before using it on dessert.
- Store leftover sauce covered in the refrigerator for up to 2 weeks.
Notes
This simple dessert sauce is amazing over ice cream, pound cake, plain cheesecake, shortcake, pancakes with whipped cream, or just by itself.
Nutrition
Serving: 6 | Calories: 20kcal | Carbohydrates: 5g | Potassium: 50mg | Fiber: 2g | Sugar: 3g
Servings: 6 Persons
Calories: 20kcal
