Cook rhubarb until soft. Add raspberries and bring to a boil. Add sugar, bring to boil and cook for two minutes. Store in jars and cover with parafin or freezer container and freeze.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (533g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 9 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 111629.2mg||3849 %|
|Potassium 560.1mg||15 %|
|Total Carbohydrate 20.2g||6 %|
|Dietary Fiber 10.2g||41 %|
|Sugars, other 10g|
|Protein 2.6g||4 %|
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: 90
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!