Total Time
Prep 15 mins
Cook 10 mins


  1. Heat rhubarb, apple juice, brown sugar and 1 cup of the raspberries to boiling in 1-quart saucepan; reduce heat.
  2. Simmer uncovered about 10 minutes, stirring occasionally, until rhubarb is soft; cool.
  3. Stir in remaining 1 cup raspberries.
  4. Spoon into dessert dishes.
  5. Top with sour cream.