Preheat oven to 425 deg F. In a saucepan over medium heat, heat rhubarb, water, lemon juice, and 1/2 cup sugar boiling. Reduce heat to low, cover and simmer 10 minutes until rhubarb is tender. Pour into 8 x 8 inch baking dish.
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|Serving Size: 1 Serving (144g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 104 (54%)|
|Amt Per Serving||% DV|
|Total Fat 11.5g||15 %|
|Saturated Fat 7.3g||36 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 30.5mg||9 %|
|Sodium 5314.3mg||183 %|
|Potassium 5.3mg||0 %|
|Total Carbohydrate 23.5g||7 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 23.5g|
|Protein 0.1g||0 %|
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Calories per serving: 193
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