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Baked Rhubarb with Raspberries
  (673 ratings) Nutrition Information:
Calories: 215Protein: 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!
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Ingredients:
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
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
Directions:
| 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. |
| 5 | ENJOY! |
| Ratings & Reviews |
(673 ratings) |
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I love rhubarb Reviewed By: ollieseh 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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View All Reviews |
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| Features from Our Dietitian |
 Dietitian ConsultMeghan Tiernan (MS, RD, LDN) is a registered dietitian with
a passion for helping others achieve a healthy lifestyle. She strives
to help others learn the most nutritious way to eat, in order to achieve
good health. |
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