1 pound rhubarb, trimmed and cut into 1/2-inch pieces (about 4 cups)
8 small scoops of low-fat frozen yogurt
Instructions
Preheat the oven to 350°F.
In a blender purée the raspberries with the brown sugar and the water, strain the purée through a sieve into a bowl, pressing hard on the solids, and stir in the butter, the vanilla, and the rhubarb.
Transfer the mixture to an 11- by 7-inch baking dish and bake the dessert in the middle of the oven, for a total of 30 minutes, stir once very gently after 15 minutes.
Cook until the rhubarb is soft. Let the dessert cool for 10 minutes and serve it over frozen low-fat yogurt.
