Ingredients
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
Preparation
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.
