Combine rhubarb, raspberries, water and sugar in a medium nonreactive saucepan. Cover and cook over medium heat until rhubarb is very tender, 10 to 15 minutes. Stir in vanilla. Serve warm or cold.
Calories 10 Carbohydrates 2 Fat 0 Saturated fat 0
Mono unsaturated fat 0 Protein 0 Cholesterol 0 Fiber 0 Potassium 46
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