Directions:
- In a saucepan, bring rhubarb and water to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until rhubarb is tender. Drain, reserving liquid; discard pulp. Measure 4 cups liquid; return to the pan.
- Add sugar; bring to a boil. Combine cornstarch and cold water until smooth; stir into rhubarb liquid. Cook and stir for 1-2 minutes or until slightly thickened. Pour into individual dishes. Refrigerate for at least 4 hours before serving. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 153.52 Kcal (643 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 6.68mg | 0% | |
| Potassium | 111.69mg | 2% | |
| Total Carbs | 38.78g | 13% | |
| Sugars | 30.43g | 122% | |
| Dietary Fiber | 2.1g | 8% | |
| Protein | 1.03g | 2% | |
| Vitamin C | 5.1mg | 9% | |
| Calcium | 218mg | 22% | |
| Amount Per 100 g | |||
| Calories | 47.97 Kcal (201 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 2.09mg | 0% | |
| Potassium | 34.9mg | 2% | |
| Total Carbs | 12.12g | 13% | |
| Sugars | 9.51g | 122% | |
| Dietary Fiber | 0.65g | 8% | |
| Protein | 0.32g | 2% | |
| Vitamin C | 1.6mg | 9% | |
| Calcium | 68.1mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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