Directions:
- In a small saucepan, bring sugar and water to a boil. Add rhubarb; cook and stir for 5-10 minutes or until rhubarb is tender and mixture is slightly thickened. Remove from the heat; stir in lemon peel and nutmeg.
- Serve warm or chilled over pound cake or ice cream. Refrigerate leftovers. Yield: 1-1/4 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 381.65 Kcal (1598 kJ) | ||
| Calories from fat | 32.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.65g | 6% | |
|---|---|---|---|
| Sodium | 630.21mg | 26% | |
| Potassium | 123.81mg | 3% | |
| Total Carbs | 84.56g | 28% | |
| Sugars | 46.5g | 186% | |
| Dietary Fiber | 2.2g | 9% | |
| Protein | 4.26g | 9% | |
| Vitamin C | 3.6mg | 6% | |
| Iron | 1.8mg | 10% | |
| Calcium | 320.1mg | 32% | |
| Amount Per 100 g | |||
| Calories | 221.15 Kcal (926 kJ) | ||
| Calories from fat | 19.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.11g | 6% | |
|---|---|---|---|
| Sodium | 365.18mg | 26% | |
| Potassium | 71.74mg | 3% | |
| Total Carbs | 49g | 28% | |
| Sugars | 26.95g | 186% | |
| Dietary Fiber | 1.27g | 9% | |
| Protein | 2.47g | 9% | |
| Vitamin C | 2.1mg | 6% | |
| Iron | 1.1mg | 10% | |
| Calcium | 185.5mg | 32% | |
* 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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