Preheat oven to 400ºF. Toss rhubarb with sugar and cinnamon, if using, in a 9-inch by 13-inch nonstick baking dish. Roast for 20 minutes until thick and bubbly, stirring halfway through. Stir to mix well, then let cool completely. Transfer to a tightly sealed jar and store in the fridge for up to 2 wks.
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|Serving Size: 1 Serving (566g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.1mg||0 %|
|Potassium 5mg||0 %|
|Total Carbohydrate 112.5g||33 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 112.2g|
|Protein 0g||0 %|
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Calories per serving: 435
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