MAKES: 6 servings

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

METHOD:

• 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.

NUTRITIONAL 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