Directions:
- In large saucepan, bring rhubarb, ketchup, water, onion, garlic, brown sugar, mustard, vinegar, Worcestershire sauce, salt and hot pepper sauce to boil. Reduce heat and simmer, stirring often, until rhubarb is tender, about 20 minutes.
- Transfer to blender or food processor; purée until smooth. Let cool. (Make-ahead: Refrigerate in airtight containers for up to 1 week or freeze for up to 1 month.) Makes 2 1/2 cups.
- Canadian Living Magazine: May 2002.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 135.25 Kcal (566 kJ) | ||
| Calories from fat | 57.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.41g | 10% | |
|---|---|---|---|
| Sodium | 209.79mg | 9% | |
| Potassium | 92.1mg | 2% | |
| Total Carbs | 17.86g | 6% | |
| Sugars | 5.93g | 24% | |
| Dietary Fiber | 1.46g | 6% | |
| Protein | 1.61g | 3% | |
| Vitamin C | 7.2mg | 12% | |
| Iron | 0.4mg | 2% | |
| Calcium | 35.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 195.78 Kcal (820 kJ) | ||
| Calories from fat | 83.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.28g | 10% | |
|---|---|---|---|
| Sodium | 303.66mg | 9% | |
| Potassium | 133.32mg | 2% | |
| Total Carbs | 25.85g | 6% | |
| Sugars | 8.58g | 24% | |
| Dietary Fiber | 2.12g | 6% | |
| Protein | 2.33g | 3% | |
| Vitamin C | 10.4mg | 12% | |
| Iron | 0.5mg | 2% | |
| Calcium | 51.8mg | 4% | |
* 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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