Saucy Raspberry-Rhubarb

 

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

• 1 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.
• 2 Stir in remaining 1 cup raspberries. Spoon into dessert dishes. Top with sour cream.