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Ingredientes
- 1 1/3 c. Raspberries, (about 6 ounces)
- 3/4 c. Firmly packed light brown sugar
- 1/4 c. Very warm water
- 2 Tbsp. Unsalted butter, cut into bits
- 1/4 tsp Vanilla
- 1 lb Rhubarb, trimmed and cut into 1/2-inch pcs (about 4 c.) Vanilla ice cream or possibly whipped cream as an accompaniment
Direcciones
- 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 mix to an 11- by 7-inch baking dish and bake the dessert in the middle of the oven, stirring very gently after 15 min, for 30 min, or possibly till the rhubarb is soft. Let the dessert cold for 10 min and serve it with the ice cream or possibly whipped cream.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 751g | |
| Calories 987 | |
| Calories from Fat 217 | 22% |
| Total Fat 24.74g | 31% |
| Saturated Fat 14.79g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 67mg | 3% |
| Potassium 1445mg | 41% |
| Total Carbs 196.24g | 52% |
| Dietary Fiber 16.4g | 55% |
| Sugars 170.93g | 114% |
| Protein 5.39g | 9% |
