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Recipe Summary

prep:
25 mins
cook:
40 mins
Yield:
2-1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium saucepan combine all ingredients except rhubarb. Bring to boiling; reduce heat. Cover and simmer for 25 minutes, stirring occasionally. Add rhubarb; cover and simmer for 10 minutes. Uncover and simmer until thickened, about 5 minutes more if using fresh rhubarb or 5 to 10 minutes more if using frozen rhubarb. Let cool. To store, cover and chill in the refrigerator up to 1 week. Makes about 2-1/2 cups.

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Nutrition Facts

74 calories; total fatg; saturated fatg; polyunsaturated fatg; monounsaturated fatg; cholesterolmg; sodium 64mg; potassium 189mg; carbohydrates 18g; fiber 1g; sugar 14g; protein 1g; vitamin a 146IU; vitamin c 5mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 8mcg; vitamin b12mcg; calcium 40mg; ironmg.

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