Directions:
- In a large saucepan, combine the rhubarb, brown sugar, vinegar, onion, raisins, Worcestershire sauce, ginger, salt, curry and nutmeg. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until rhubarb is tender, stirring occasionally.
- Add pears. Simmer, uncovered, 10-15 minutes longer or until pears are tender. Cool to room temperature. Stir in mint. Transfer to a large bowl. Cover and refrigerate for at least 6 hours before serving. May be stored in the refrigerator up to 1 week. Yield: 4 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 152.42 Kcal (638 kJ) | ||
| Calories from fat | 0.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 221.26mg | 9% | |
| Potassium | 243.51mg | 5% | |
| Total Carbs | 37.8g | 13% | |
| Sugars | 31.06g | 124% | |
| Dietary Fiber | 2.55g | 10% | |
| Protein | 0.8g | 2% | |
| Vitamin C | 5.1mg | 8% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 15.5mg | 86% | |
| Calcium | 105.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 115.74 Kcal (485 kJ) | ||
| Calories from fat | 0.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 168mg | 9% | |
| Potassium | 184.9mg | 5% | |
| Total Carbs | 28.7g | 13% | |
| Sugars | 23.58g | 124% | |
| Dietary Fiber | 1.94g | 10% | |
| Protein | 0.61g | 2% | |
| Vitamin C | 3.9mg | 8% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 11.8mg | 86% | |
| Calcium | 80.4mg | 11% | |
* 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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