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Baked Rhubarb with Raspberries
Baked Rhubarb with Raspberries

Category: Dessert | Serves: 8

(689 ratings)

Nutrition Information:
Calories: 215
Protein: 4 g
Carbs: 42 g
Fat: 6 g
Saturated Fat: 2 g
Sodium: 62 mg
Fiber: 2 g

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This recipe combines tart rhubarb with sweet berries and cool, creamy frozen yogurt. A perfect way to use the rhubarb in your garden!
1-1/3 cups raspberries (about 6 oz)
3/4 cup firmly packed light brown sugar
1/4 cup very hot water
2 Tbsp unsalted butter, cut into bits
1/4 tsp vanilla
1 pound rhubarb, trimmed and cut into 1/2-inch pieces (about 4 cups)
8 small scoops of low-fat frozen yogurt
1 Preheat the oven to 350°F.
2 In a blender purée the raspberries with the brown sugar and the water, strain the purée through a sieve into a bowl, pressing hard on the solids, and stir in the butter, the vanilla, and the rhubarb.
3 Transfer the mixture to an 11- by 7-inch baking dish and bake the dessert in the middle of the oven, for a total of 30 minutes, stir once very gently after 15 minutes.
4 Cook until the rhubarb is soft. Let the dessert cool for 10 minutes and serve it over frozen low-fat yogurt.

Ratings & Reviews
(689 ratings)
I love rhubarb
Reviewed By:
This is a good way to use the rhubarb in the garden. My family enjoyed it and it was easy to do!!
Jun 14, 2008
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