Rapadura is still cane sugar, it's just less refined so you get more of the molassas and natural minerals, so yes it's better than table sugar, just still sucrose. :)
Fructose is actually sweeter than sucrose, so you can use a little bit less of it. It doesn't stand up to heat the same way as regular sugar, so you can't bake with it. I tried baking brownies with fructose and they wouldn't rise! LOL! :)