Stewed Rhubarb and Raspberries

Time 15 minutes
Yields Makes 4 cups
Stewed Rhubarb and Raspberries
(Carolyn Cole/Los Angeles Times)

Clean rhubarb stalks, removing leaves and trimming ends. Cut into 1-inch chunks. Combine rhubarb and sugar in large saucepan. Stir in water. Heat to simmering. Simmer until rhubarb is tender, about 3 minutes. Stir in raspberries and simmer 1 minute more. Pour into serving bowl and cool. Cover and refrigerate several hours or overnight before serving.

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