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(Photo: Sian Richards)
Serve this sweet-tart compote over yogurt for breakfast, or over a creamy scoop of vanilla ice cream after dinner.
2 cups rhubarb, chopped
1/3 cup granulated sugar
170-g pkg raspberries
1 tbsp amaretto, if desired
COMBINE rhubarb with sugar in a medium saucepan and set over medium. Cook, uncovered, stirring occasionally, until water evaporates, about 10 min. Stir in raspberries and continue cooking until warmed through, 1 more min. Remove from heat and stir in amaretto, if desired.
Calories 99, Protein 1g, Carbohydrates 25g, Fibre 4g, Sodium 3mg.