Directions:
- Place roast on a rack in a shallow roasting pan.
- Roast in 325 oven for 1 1/4 hours to 1 3/4 hours or until fork tender.
- For glaze: In a 2 quart sauce pan combine rhubarb and cranberry juice. Bring to boiling; reduce heat. Cover and simmer 15 minutes or till rhubarb is very tender.
- Strain mixture into a 2 cup liquid measure pressing out liquid with the back of a spoon.
- Add enough water to equal 1 1/4 cup.
- Discard pulp.
- In the same saucepan stir together cornstarch and 2 Tbsp water.
- Stir in rhubarb liquid.
- Cook and stir over medium heat until thickened and bubbly.
- Cook and stir for 2 minutes more. Stir in honey, mustard and vinegar.
- Heat through.
- Brush some of the glaze onto the meat for the last 30 minutes of roasting.
- Cover meat with foil; let stand 15 minutes before carving.
- Heat remaining glaze; serve with meat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 248.66 Kcal (1041 kJ) | ||
| Calories from fat | 39.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.4g | 7% | |
|---|---|---|---|
| Cholesterol | 93.56mg | 31% | |
| Sodium | 114.65mg | 5% | |
| Potassium | 635.79mg | 14% | |
| Total Carbs | 17.21g | 6% | |
| Sugars | 12.5g | 50% | |
| Dietary Fiber | 1.5g | 6% | |
| Protein | 32.02g | 64% | |
| Vitamin C | 4.1mg | 7% | |
| Iron | 1.5mg | 8% | |
| Calcium | 143.5mg | 14% | |
| Amount Per 100 g | |||
| Calories | 104.78 Kcal (439 kJ) | ||
| Calories from fat | 16.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.86g | 7% | |
|---|---|---|---|
| Cholesterol | 39.42mg | 31% | |
| Sodium | 48.31mg | 5% | |
| Potassium | 267.9mg | 14% | |
| Total Carbs | 7.25g | 6% | |
| Sugars | 5.27g | 50% | |
| Dietary Fiber | 0.63g | 6% | |
| Protein | 13.49g | 64% | |
| Vitamin C | 1.7mg | 7% | |
| Iron | 0.6mg | 8% | |
| Calcium | 60.5mg | 14% | |
* 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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