Melt butter. Saute rhubarb and sugar until rhubarb starts to fall apart (about 7 minutes).
Remove from heat, squeeze 1/2 lemon and mix.
Serve warm or cold over vanilla ice cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (642g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 217 (68%)|
|Amt Per Serving||% DV|
|Total Fat 24.2g||32 %|
|Saturated Fat 14.9g||74 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 61mg||19 %|
|Sodium 28090.3mg||969 %|
|Potassium 1496.3mg||39 %|
|Total Carbohydrate 28g||8 %|
|Dietary Fiber 11.3g||45 %|
|Sugars, other 16.6g|
|Protein 5.3g||8 %|
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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: 317
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