Updated Apr 7, 2017Chatelaine
- 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.
NutritionCalories 99, Protein 1 g, Carbohydrates 25 g, Fibre 4 g, Sodium 3 mg.
Chatelaine Quickies: how to make 3-ingredient rhubarb ice cream