Rhubarb Terrine With Raspberry Sauce Recipes

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RASPBERRY RHUBARB SAUCE



Raspberry Rhubarb Sauce image

This quick & easy sauce has a sweet-tart taste! Its perfect over ice cream, regular or frozen yogurt or fresh fruit such as strawberries or sliced peaches.

Provided by CountryLady

Categories     Sauces

Time 30m

Yield 3 cups

Number Of Ingredients 6

2 1/2 cups sliced rhubarb (fresh or frozen)
3/4 cup water
1/2 cup sugar
1 lemon, juice and zest of
1/4 teaspoon cinnamon
2 cups raspberries (fresh or previously frozen, unsweetened)

Steps:

  • Combine rhubarb, water, sugar& rind in a saucepan& bring to a boil over medium heat.
  • Reduce heat& simmer until rhubarb is tender, 10 to 15 minutes.
  • Remove from heat, stir in remaining ingredients& let cool.

Nutrition Facts : Calories 197.4, Fat 0.7, SaturatedFat 0.1, Sodium 6.3, Carbohydrate 49.2, Fiber 7.3, Sugar 38.4, Protein 2

RHUBARB RASPBERRY SAUCE



Rhubarb Raspberry Sauce image

Categories     Condiment/Spread     Sauce     Dessert     Easter     Quick & Easy     Low Sodium     Raspberry     Chill     Rhubarb     Gourmet

Yield Makes 1 1/2 cups

Number Of Ingredients 4

1/2 cup sugar
1/2 cup water
3/4 pound fresh rhubarb, trimmed and cut into 1/4-inch-thick slices (2 cups total)
1 cup picked-over fresh raspberries, quartered

Steps:

  • In a saucepan simmer sugar and water until sugar is dissolved. Add rhubarb and simmer, stirring occasionally, 5 minutes. Transfer mixture to a bowl to cool and stir in raspberries. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.

SAUCY RASPBERRY-RHUBARB



Saucy Raspberry-Rhubarb image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Looking for a delicious fruit dessert? Then check out this great raspberry and rhubarb dish - ready in about an hour.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 6

Number Of Ingredients 5

3 cups chopped fresh rhubarb or 1 bag (16 ounces) frozen cut rhubarb, thawed
1/2 cup apple juice
3 tablespoons packed brown sugar
1 pint (2 cups) fresh raspberries
6 tablespoons reduced-fat sour cream

Steps:

  • Heat rhubarb, apple juice, brown sugar and 1 cup of the raspberries to boiling in 1 1/2-quart saucepan; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until rhubarb is soft. Cool about 30 minutes.
  • Stir in remaining 1 cup raspberries. Spoon into dessert dishes. Top with sour cream.

Nutrition Facts : Calories 90, Carbohydrate 17 g, Cholesterol 5 mg, Fiber 4 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 20 mg, Sugar 15 g, TransFat 0 g

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