Directions:
- In a microwave-safe 2-quart dish combine the rhubarb, the orange juice, the gingerroot, the sugar, and the butter, cover the dish with microwavable-safe plastic wrap, leaving one corner uncovered, and microwave the mixture at high power (100%) for 5 minutes. Stir the mixture and microwave it, covered partially, for 2 minutes, or until the rhubarb is tender. Let the mixture cool slightly, serve it with the ice cream, and garnish it with the mint. (The gingered rhubarb may also be served as a compote.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 190.94 Kcal (799 kJ) | ||
| Calories from fat | 51.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 12.59mg | 1% | |
| Potassium | 833.9mg | 18% | |
| Total Carbs | 34.75g | 12% | |
| Sugars | 22.86g | 91% | |
| Dietary Fiber | 5.67g | 23% | |
| Protein | 2.98g | 6% | |
| Vitamin C | 26.6mg | 44% | |
| Vitamin A | 0.1mg | 2% | |
| Calcium | 246.5mg | 25% | |
| Amount Per 100 g | |||
| Calories | 60.03 Kcal (251 kJ) | ||
| Calories from fat | 16.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.81g | 9% | |
|---|---|---|---|
| Cholesterol | 4.8mg | 5% | |
| Sodium | 3.96mg | 1% | |
| Potassium | 262.16mg | 18% | |
| Total Carbs | 10.92g | 12% | |
| Sugars | 7.19g | 91% | |
| Dietary Fiber | 1.78g | 23% | |
| Protein | 0.94g | 6% | |
| Vitamin C | 8.3mg | 44% | |
| Calcium | 77.5mg | 25% | |
* 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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