Serve over vanilla ice cream.
In a heavy-bottomed saucepan over med heat, combine rhubarb, raspberries, sugar, and 1/4 cup water. Cook, stirring occasionally, until rhubarb is soft, about 10 minutes. Set aside and let cool slightly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (699g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1157 | ||
Calories from Fat: 530 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 58.9g | 79 % | |
Saturated Fat 35.9g | 179 % | |
Monounsaturated Fat 15.8g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 232.3mg | 71 % | |
Sodium 19027.5mg | 656 % | |
Potassium 1240.3mg | 33 % | |
Total Carbohydrate 139.3g | 41 % | |
Dietary Fiber 11.7g | 47 % | |
Sugars, other 127.6g | ||
Protein 20g | 29 % | |
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: 1157
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