Peel and thinly slice the rhubarb, place into a saucepan. Add the other ingredients, except the butter, and bring to the boil. Cover with a lid and cook. Remove the lid and check the liquid content. Reduce then remove from the heat (remove the cinnamon). Blend the sauce and add the butter. Keep warm until ready to use. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (530g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 370 (65%)|
|Amt Per Serving||% DV|
|Total Fat 41.1g||55 %|
|Saturated Fat 25.8g||129 %|
|Monounsaturated Fat 10.6g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 107.5mg||33 %|
|Sodium 303mg||10 %|
|Potassium 945.9mg||25 %|
|Total Carbohydrate 23.3g||7 %|
|Dietary Fiber 5.1g||21 %|
|Sugars, other 18.1g|
|Protein 3g||4 %|
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Calories per serving: 569
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