Raspberry-Rhubarb Waffle Topper

Ingredients

• 3cups sliced fresh or frozen rhubarb
• 1/2cup sugar
• 1/4cup water
• 1/2teaspoon finely shredded lemon peel
• 3cups fresh raspberries
• 2tablespoons cold water
• 2teaspoons cornstarch

• Directions

  1. In a large saucepan combine rhubarb, sugar, the 1/4 cup water, and the lemon peel. Bring to boiling over medium heat; reduce heat. Simmer, uncovered, for 5 minutes. Stir in 1 1/2 cups of the raspberries. Cook, uncovered, for 3 minutes more. In a small bowl combine the 2 tablespoons cold water and the cornstarch; stir into rhubarb mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in the remaining 1 1/2 cups raspberries.
  2. Cool topper slightly and transfer to a 1-quart resealable freezer bag. Squeeze air from bag; seal and freeze for up to 1 month.*
  3. To serve, thaw topper in the refrigerator for 1 to 2 days. Transfer to a medium saucepan. Cook over medium heat about 5 minutes or until heated through, stirring occasionally. Serve warm over waffles.

  From the Test Kitchen

  *TIP:

  If you prefer, cool topper slightly and transfer to an airtight storage container. Cover and chill for up to 1 week. To serve, transfer to a medium saucepan and heat as directed.