rhubarb-raspberry-sauce-13151.json

{
    "directions": [
        "In a saucepan simmer sugar and water until sugar is dissolved. Add rhubarb and simmer, stirring occasionally, 5 minutes. Transfer mixture to a bowl to cool and stir in raspberries. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Condiment/Spread",
        "Sauce",
        "Dessert",
        "Easter",
        "Quick & Easy",
        "Low Sodium",
        "Raspberry",
        "Chill",
        "Rhubarb",
        "Gourmet"
    ],
    "title": "Rhubarb Raspberry Sauce",
    "url": "http://www.epicurious.com/recipes/food/views/rhubarb-raspberry-sauce-13151"
}