Rhubarb Raspberry Sauce

• 1/2 cup sugar
• 1/2 cup water
• 3/4 pound fresh rhubarb, trimmed and cut into 1/4-inch-thick slices (2 cups total)
• 1 cup picked-over fresh raspberries, quartered

1. In a saucepan simmer sugar and water until sugar is dissolved.
2. Add rhubarb and simmer, stirring occasionally, 5 minutes.
3. Transfer mixture to a bowl to cool and stir in raspberries.
4. Sauce may be made 1 day ahead and chilled, covered.
5. Bring sauce to room temperature before serving.

sugar, water, fresh rhubarb, fresh raspberries

Taken from www.epicurious.com/recipes/food/views/rhubarb-raspberry-sauce-13151 (may not work)