| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | July 1993 | 1 | Servings | |
INGREDIENTS
| 1 1/3 | c | Raspberries, about 6 |
| ounces | ||
| 3/4 | c | Firmly packed light brown |
| sugar | ||
| 1/4 | c | Very hot water |
| 2 | T | Unsalted butter, cut into |
| bits | ||
| 1/4 | t | Vanilla |
| 1 | lb | Rhubarb, trimmed and cut |
| into 1/2-inch | ||
| pieces about 4 | ||
| cups | ||
| Vanilla ice cream or whipped | ||
| cream as an | ||
| accompaniment |
INSTRUCTIONS
Preheat the oven to 350F. In a blender puree the raspberries with the brown sugar and the water, strain the puree through a sieve into a bowl, pressing hard on the solids, and stir in the butter, the vanilla, and the rhubarb. Transfer the mixture to an 11- by 7-inch baking dish and bake the dessert in the middle of the oven, stirring very gently after 15 minutes, for 30 minutes, or until the rhubarb is soft. Let the dessert cool for 10 minutes and serve it with the ice cream or whipped cream. Serves 4. Gourmet July 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 550
Calories From Fat: 252
Total Fat: 28.8g
Cholesterol: 75.8mg
Sodium: 196.3mg
Potassium: 2136.3mg
Carbohydrates: 59.7g
Fiber: 18.8g
Sugar: 31.7g
Protein: 19.2g