Raspberry Rhubarb Berry Topping
1 Pint fresh or frozen Raspberries
1/2 cup Chopped Rhubarb (1/2 inch pieces)
2 Tbls Fresh Lemon Juice
Combine all in saucepan and heat to boil then reduce to medium and simmer 10 minutes to soften rhubarb and reduce.
Cool minimum of 1 hour before serving.
Serve over Ice Cream or Cheesecake.
Keeps in the refrigerator up to 10 days