Instructions

1. In a wide saucepan, combine the rhubarb, water, and sugar. Cook over medium heat until the sugar is dissolved and the rhubarb begins to soften and break down, about 10-12 minutes, stirring occasionally. Turn off heat and stir in raspberries. Transfer to a storage jar and set aside to cool to room temperature. Keeps for one week when stored in an airtight container in the refrigerator.