Directions:
- Place raspberries in a blender or food processor; process until smooth. Press raspberries with a spatula through a sieve over a bowl; discard seeds. Combine raspberry puree, rhubarb, and sugar in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Uncover and cook until reduced to 2 1/2 cups (about 30 minutes), stirring occasionally. Remove from heat; stir in vanilla. Spoon into a bowl; cover and chill. Serve with toast and cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 182.26 Kcal (763 kJ) | ||
| Calories from fat | 40.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.53g | 7% | |
|---|---|---|---|
| Cholesterol | 15.68mg | 5% | |
| Sodium | 186.22mg | 8% | |
| Potassium | 200.47mg | 4% | |
| Total Carbs | 29.46g | 10% | |
| Sugars | 7.63g | 31% | |
| Dietary Fiber | 2.91g | 12% | |
| Protein | 6.92g | 14% | |
| Vitamin C | 10.6mg | 18% | |
| Iron | 0.5mg | 3% | |
| Calcium | 115.4mg | 12% | |
| Amount Per 100 g | |||
| Calories | 134.75 Kcal (564 kJ) | ||
| Calories from fat | 30.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.35g | 7% | |
|---|---|---|---|
| Cholesterol | 11.59mg | 5% | |
| Sodium | 137.68mg | 8% | |
| Potassium | 148.21mg | 4% | |
| Total Carbs | 21.78g | 10% | |
| Sugars | 5.64g | 31% | |
| Dietary Fiber | 2.15g | 12% | |
| Protein | 5.11g | 14% | |
| Vitamin C | 7.8mg | 18% | |
| Iron | 0.4mg | 3% | |
| Calcium | 85.3mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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