- 4 cups coarsely chopped fresh or frozen rhubarb
- 1/4 cup fresh or frozen raspberries
- 1/2 cup water
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 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.