Raspberry-Rhubarb Waffle Topper

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  • Makes: 14 servings
  • Serving Size: 1/4 cup
  • Makes: 3 1/2 cups
  • Prep: 30 mins
  • Freeze: Up to 1 month

Raspberry-Rhubarb Waffle Topper

Directions

  1. In a large saucepan combine rhubarb, sugar, the 1/4 cup water, and the lemon peel. Bring to boiling over medium heat; reduce heat. Simmer, uncovered, for 5 minutes. Stir in 1 1/2 cups of the raspberries. Cook, uncovered, for 3 minutes more. In a small bowl combine the 2 tablespoons cold water and the cornstarch; stir into rhubarb mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in the remaining 1 1/2 cups raspberries.
  2. Cool topper slightly and transfer to a 1-quart resealable freezer bag. Squeeze air from bag; seal and freeze for up to 1 month.*
  3. To serve, thaw topper in the refrigerator for 1 to 2 days. Transfer to a medium saucepan. Cook over medium heat about 5 minutes or until heated through, stirring occasionally. Serve warm over waffles.

From the Test Kitchen

*Tip:

If you prefer, cool topper slightly and transfer to an airtight storage container. Cover and chill for up to 1 week. To serve, transfer to a medium saucepan and heat as directed.

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Nutrition Facts (Raspberry-Rhubarb Waffle Topper)

  • Per serving:
  • 49 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 2 mg sodium ,
  • 12 g carb. ,
  • 2 g fiber ,
  • 9 g sugar ,
  • 1 g pro.
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