Stewed Rhubarb Recipe

Author: Bountiful Harvest Cookbook

Nutrition

Cal/Serving: 169
Daily Value: 8%
Servings: 10

Low-Fat, Low-Sodium
Fat-Free, Low-Fat-Abs, Kidney-Friendly, Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat0g0%
Saturated0g0%
Carbs43g14%
Fiber1g5%
Sugars41g0%
Protein1g1%
Sodium4mg0%
Calcium60mg6%
Magnesium8mg2%
Potassium195mg6%
Iron0mg1%
Zinc0mg1%
Phosphorus9mg1%
Vitamin A69IU1%
Vitamin C5mg9%
Thiamin (B1)0mg1%
Riboflavin (B2)0mg1%
Niacin (B3)0mg1%
Vitamin B60mg1%
Folic Acid (B9)5µg1%
Vitamin E0mg1%
Vitamin K20µg25%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
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5

INGREDIENTS

  • 5 to 6 cups chopped fresh or frozen rhubarb
  • 1 cup water
  • 2 cups sugar
  • 1/2 teaspoon ground cinnamon

Recipe Details

Prep
Cook
Total Time
Servings 10 servings