Directions:
- Combine wine, sugar, orange peel, and lemon peel in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Add rhubarb and salt and simmer until rhubarb is tender but still retains its shape, about 9 minutes. Using slotted spoon, transfer rhubarb to shallow dish, arranging in single layer. Boil wine syrup in saucepan until slightly thickened and reduced to 1 1/4 cups, adding any juices accumulated from rhubarb, about 5 minutes. Pour syrup over rhubarb and cool, then cover and chill until cold. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
- Ingredient tip: When shopping for rhubarb, choose thin, firm, brightly colored stalks. To store, wrap stalks tightly in a plastic bag and refrigerate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 85.22 Kcal (357 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 30.47mg | 1% | |
| Potassium | 0.25mg | 0% | |
| Total Carbs | 12.94g | 4% | |
| Sugars | 11.76g | 47% | |
| Calcium | 0.1mg | 0% | |
| Amount Per 100 g | |||
| Calories | 144.25 Kcal (604 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 51.58mg | 1% | |
| Potassium | 0.42mg | 0% | |
| Total Carbs | 21.9g | 4% | |
| Sugars | 19.91g | 47% | |
| Calcium | 0.2mg | 0% | |
* 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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