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Ingredients
US|METRIC
8 SERVINGS
- 4 cups rhubarb (chopped)
- 2 cups strawberries (hulled, halved)
- 1/2 cup sugar
- 1/2 cup orange juice
- 1 Orange (grated)
- 1 lemon (grated)
- 1 Tbsp. fresh ginger root (finely grated)
- 1 pinch salt
- 1/2 tsp. vanilla extract
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Directions
- Combine all ingredients in a heavy saucepan. Stir well and bring to a boil over medium heat. Reduce heat and simmer, stirring once and skimming off any foam that forms on top, until rhubarb is just tender, 10-12 minutes. Cover and refrigerate at least 1 hour until serving. Serve over ice cream, pound cake or angel food cake.
NutritionView More
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100Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories100Calories from Fat┅ |
| % DAILY VALUE |
| Total Fat0g0% |
| Saturated Fat |
| Trans Fat |
| Cholesterol |
| Sodium40mg2% |
| Potassium340mg10% |
| Protein2g |
| Calories from Fat┅ |
| % DAILY VALUE |
| Total Carbohydrate26g9% |
| Dietary Fiber4g16% |
| Sugars17g |
| Vitamin A4% |
| Vitamin C110% |
| Calcium10% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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