Try this Rhubarb Sauce recipe, or contribute your own.
Suggest a better descriptionWash and cut rhubarb and combine, in a 2 qt saucepan, with sugar, cinnamon, and salt. Bring to a boil; reduce heat, cover and simmer until saucy-5-8 minutes. See NOTE. Cool and refrigerate until ready to use NOTE: TO THICKEN for use in recipes: Mix 1 TB cornstarch with 2 TB water and stir into rhubarb mixture as soon as its saucy. Cook, stirring until clear and thickened. Cool and store. Yield=1 3/4 cups. ~--
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Serving Size: 1 Serving (653g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 770 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.4mg | 0 % | |
Potassium 16.8mg | 0 % | |
Total Carbohydrate 199g | 59 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 198.4g | ||
Protein 0.1g | 0 % | |
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: 770
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