Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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  • 1 Rating
Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary test

prep:
30 mins
total:
30 mins
Servings:
14
Yield:
3 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Cool topper slightly and transfer to a 1-quart resealable freezer bag. Squeeze air from bag; seal and freeze for up to 1 month.*

  • 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.

*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.

Nutrition Facts

49 calories; carbohydrates 12g; insoluble fiber 2g; sugars 9g; protein 1g; vitamin a 35.3IU; vitamin c 9.1mg; niacin equivalents 0.2mg; folate 7.4mcg; sodium 2mg; potassium 115mg; calcium 29mg; iron 0.2mg.
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