Rhubarb Raspberry Dessert Sauce
Print RecipeRhubarb or raspberries over vanilla ice cream is simply divine. This dessert sauce is the perfect marrying of the two and is good on pound cake, cheesecake, pancakes, shortcakes, or just a spoonful by itself.
Servings: 6 Persons
Ingredients
- 1 c. sliced rhubarb (fresh or frozen) heaping
- ⅔ c. raspberries (fresh or frozen
- ¾ c. 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.
Serving: 61 | Calories: 20kcal | Carbohydrates: 5g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 50mg | Fiber: 2g | Sugar: 3g
