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Rhubarb Sauce

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Submitted by bergeyp

YIELD

1 servings

PREP

10 min

COOK

10 min

READY

40 min

Ingredients

1 453.6
POUND G RHUBARB
cut in one inch piecs
79
CUP ML SUGAR
0.6
TEASPOON ML CINNAMON
1 1
PINCH PINCH SALT *

Directions

Wash and cut rhubarb and combine, in a 2 quart saucepan, with sugar, cinnamon, and salt.

Bring to a boil; reduce heat, cover and simmer until saucy, 5 to 8 minutes.

See NOTE.

Cool and refrigerate until ready to use NOTE: To thicken for use in recipes: Mix 1 tablespoon cornstarch with 2 tablespoons water and stir into rhubarb mixture as soon as it’s saucy. Cook, stirring until clear and thickened. Cool and store.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 521g (18.4 oz)
Amount per Serving
Calories 352 2% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 18mg 1%
Total Carbohydrate 29g 29%
Dietary Fiber 8g 33%
Sugars g
Protein 8g
Vitamin A 9% Vitamin C 61%
Calcium 39% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

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