Try this Rhubarb-Pineapple Conserve recipe, or contribute your own.
Suggest a better descriptionCut unpeeled rhubarb into 1/4 inch slices and pineapple in small pieces before measuring. If fresh pineapple is used, cook until tender in just enough water to prevent sticking. Combine rhubarb and pineapple with sugar and boil rapidly until thick. Pour, boiling hot, into hot jars; seal at once. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Serving Size: 1 Serving (5874g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 16701 | ||
Calories from Fat: 28 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.1g | 4 % | |
Saturated Fat 0.7g | 4 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 57.1mg | 2 % | |
Potassium 4314.4mg | 114 % | |
Total Carbohydrate 4303.5g | 1266 % | |
Dietary Fiber 28.8g | 115 % | |
Sugars, other 4274.7g | ||
Protein 13.9g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 16701
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