Directions:
- In small saucepan, bring rhubarb and water to a boil.
- Reduce heat; simmer, uncovered, for 5-6 minutes or until tender.
- Remove from heat; cool slightly.
- Place the rhubarb in a blender or food processor.
- Cover; process until smooth, set aside.
- In same saucepan, saute onion in oil until tender.
- Add garlic; saute 1 minute longer.
- Add the remaining ingredients.
- Whisk in rhubarb puree until blended.
- Bring to a boil.
- Reduce heat; simmer, uncovered, for 5 minutes.
- Use as a basting sauce for grilled meats.
- Store in the refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 492.86 Kcal (2064 kJ) | ||
| Calories from fat | 145.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.17g | 25% | |
|---|---|---|---|
| Sodium | 600.16mg | 25% | |
| Potassium | 223.39mg | 5% | |
| Total Carbs | 85.9g | 29% | |
| Sugars | 57.93g | 232% | |
| Dietary Fiber | 2.92g | 12% | |
| Protein | 3.47g | 7% | |
| Vitamin C | 16.6mg | 28% | |
| Iron | 1.2mg | 7% | |
| Calcium | 89.2mg | 9% | |
| Amount Per 100 g | |||
| Calories | 238.41 Kcal (998 kJ) | ||
| Calories from fat | 70.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.82g | 25% | |
|---|---|---|---|
| Sodium | 290.31mg | 25% | |
| Potassium | 108.06mg | 5% | |
| Total Carbs | 41.55g | 29% | |
| Sugars | 28.02g | 232% | |
| Dietary Fiber | 1.41g | 12% | |
| Protein | 1.68g | 7% | |
| Vitamin C | 8mg | 28% | |
| Iron | 0.6mg | 7% | |
| Calcium | 43.2mg | 9% | |
* 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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