Directions:
- In a large stainless steel saucepan, combine rhubarb, onions, vinegar, sugars, raisins, currants, ginger, salt, cinnamon, cloves and curry powder. Bring to a boil. Reduce heat to simmer; cook uncovered for 20 to 25 minutes, stirring frequently, or until thickened.
- Remove from heat and allow to cool to room temperature. Makes about 8 cups.
- TO FREEZE: Allow to cool completely. Spoon into containers and freeze for up to 1 year.
- To serve: Thaw in refrigerator overnight.
- The Best Freezer Cookbook.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 171.28 Kcal (717 kJ) | ||
| Calories from fat | 1.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.13g | 0% | |
|---|---|---|---|
| Sodium | 164.17mg | 7% | |
| Potassium | 403.17mg | 9% | |
| Total Carbs | 42.38g | 14% | |
| Sugars | 22.2g | 89% | |
| Dietary Fiber | 3.26g | 13% | |
| Protein | 1.46g | 3% | |
| Vitamin C | 11.6mg | 19% | |
| Iron | 0.5mg | 3% | |
| Calcium | 85.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 94.32 Kcal (395 kJ) | ||
| Calories from fat | 0.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.07g | 0% | |
|---|---|---|---|
| Sodium | 90.41mg | 7% | |
| Potassium | 222.02mg | 9% | |
| Total Carbs | 23.34g | 14% | |
| Sugars | 12.22g | 89% | |
| Dietary Fiber | 1.79g | 13% | |
| Protein | 0.8g | 3% | |
| Vitamin C | 6.4mg | 19% | |
| Iron | 0.3mg | 3% | |
| Calcium | 47mg | 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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