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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Ingredients:
3 cups chopped fresh rhubarb or 1 (16 ounce) bag frozen cut rhubarb, thawed |
1/2 cup apple juice |
3 tablespoons packed brown sugar |
1 pint raspberries |
2 tablespoons reduced-fat sour cream |
Directions:
1. Heat rhubarb, apple juice, brown sugar and 1 cup of the raspberries to boiling in 1-quart saucepan; reduce heat.
2. Simmer uncovered about 10 minutes, stirring occasionally, until rhubarb is soft; cool.
3. Stir in remaining 1 cup raspberries.
4. Spoon into dessert dishes.
5. Top with sour cream.
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