Nutritive Information
- Calories: 249.79 cal
- Protein: 1.66 g
- Fat: 6.82 g
- Fiber: 6.93 g
- Cholesterol: 16.50 mg
- Vitamin A: 75.08 RE
- Vitamin C: 20.53 mg
- Thiamine: 0.21 mg
- Riboflavin: 0.24 mg
- Vitamin B6: 0.23 mg
- Calcium: 148.54 mg
- Magnesium: 29.87 mg
- Potassium: 552.48 mg
- Iron: 1.57 mg
Ingredients
- 2 cups Raspberries
- 1-1/8 cups Sugar brown, light
- 3/8 cups Water
- 3 Tablespoons Butter, unsalted
- 3/8 Vanilla extract
- 6 cups Rhubarb
Instructions
- Preheat oven to 350 degrees F. Heat water until very hot, cut butter into bits and trim rhubarb and cut into 1/2-inch pieces to equal 4 cups.
- In a blender puree the raspberries with the brown sugar and the hot water, strain the puree through a sieve into a bowl, pressing hard on the solids.
- Stir in the butter, the vanilla, and the rhubarb.
- Transfer the mixture to an 11x7-inch baking dish and bake the dessert in the middle of the oven, stirring very gently after 15 minutes, for 30 minutes, or until the rhubarb is soft.
- Let the dessert cool for 10 minutes and serve it with ice cream or whipped cream.
