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

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Instructions

1. 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.