Anonymous Fri Oct 07 11:41:37 2005

3 cups chopped fresh or

1 (16-ounce) package cut frozen

rhubarb, thawed

1/2 cup apple juice

3 tablespoons packed brown sugar

2-1/4 cups raspberries (about

1 pint)

2 tablespoons low-fat sour cream

Heat all ingredients except 1 cup of the raspberries and the sour cream to boiling in 1-quart saucepan; reduce heat to medium-low. Simmer uncovered about 10 minutes or until rhubarb is soft; cool. Stir in remaining raspberries. Serve topped with sour cream. 6 servings