Directions:
- Rub the roast with garlic, rosemary and poultry seasoning. Place roast, fat side up, on a greased rack in a roasting pan. Bake, uncovered, at 350°: for 1-1/4 hours.
- Meanwhile, in a saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer for 10 minutes. Pour half over roast.
- Bake 45 minutes longer or until a meat thermometer reads 160°, basting with remaining rhubarb sauce. Let stand for 10 minutes before slicing.
- If desired, combine pan drippings and any remaining sauce; serve with the roast. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 269.51 Kcal (1128 kJ) | ||
| Calories from fat | 46.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.16g | 8% | |
|---|---|---|---|
| Cholesterol | 112.27mg | 37% | |
| Sodium | 235.86mg | 10% | |
| Potassium | 713.76mg | 15% | |
| Total Carbs | 13.68g | 5% | |
| Sugars | 11.82g | 47% | |
| Dietary Fiber | 0.79g | 3% | |
| Protein | 37.85g | 76% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 1.8mg | 10% | |
| Calcium | 80.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 118.4 Kcal (496 kJ) | ||
| Calories from fat | 20.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.27g | 8% | |
|---|---|---|---|
| Cholesterol | 49.32mg | 37% | |
| Sodium | 103.61mg | 10% | |
| Potassium | 313.55mg | 15% | |
| Total Carbs | 6.01g | 5% | |
| Sugars | 5.19g | 47% | |
| Dietary Fiber | 0.35g | 3% | |
| Protein | 16.62g | 76% | |
| Vitamin C | 1mg | 4% | |
| Iron | 0.8mg | 10% | |
| Calcium | 35.5mg | 8% | |
* 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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