Directions:
- Put rhubarb, onion and vinegar into large saucepan. Bring to a boil over medium heat. Cook uncovered for 20 minutes. Stir often.
- Add remaining ingredients.
- Stir.
- Continue to cook until thick, stirring often, about 30 minutes.
- Pour into hot sterilized half pint jars to within 1/2 inch of the top. Place sterilized metal lids on jars and screw metal bands on securely. For added assurance against spoilage, you may choose to process in boiling water bath for 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 146.44 Kcal (613 kJ) | ||
| Calories from fat | 0.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 1765.86mg | 74% | |
| Potassium | 851.05mg | 18% | |
| Total Carbs | 28.01g | 9% | |
| Sugars | 9.54g | 38% | |
| Dietary Fiber | 7.54g | 30% | |
| Protein | 3.61g | 7% | |
| Vitamin C | 26.2mg | 44% | |
| Iron | 0.1mg | 1% | |
| Calcium | 197.7mg | 20% | |
| Amount Per 100 g | |||
| Calories | 28.85 Kcal (121 kJ) | ||
| Calories from fat | 0.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 347.88mg | 74% | |
| Potassium | 167.66mg | 18% | |
| Total Carbs | 5.52g | 9% | |
| Sugars | 1.88g | 38% | |
| Dietary Fiber | 1.49g | 30% | |
| Protein | 0.71g | 7% | |
| Vitamin C | 5.2mg | 44% | |
| Calcium | 39mg | 20% | |
* 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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