WASH THE RHUBARB AND SLICE into pieces 1/4-inch thick. If the stalks are wide, cut them in halves or thirds lengthwise, first. Finely chop the grated ginger with the garlic and chile. Place all the ingredients in a non-corrosive pan, bring to a boil, then lower the heat and simmer until the rhubarb is broken down and is the texture of a jam, about 30 minutes. Store refrigerated in a glass jar. Makes 1 Cup DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
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|Serving Size: 1 Serving (981g)|
|Recipe Makes: 1|
|Calories from Fat: 34 (5%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 60.6mg||2 %|
|Potassium 1788.6mg||47 %|
|Total Carbohydrate 142g||42 %|
|Dietary Fiber 13.2g||53 %|
|Sugars, other 128.8g|
|Protein 7.8g||11 %|
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Calories per serving: 659
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