Directions:
- Place rhubarb in a bowl and pour boiling water over it to cover.
- Let stand 10 minutes, then drain and add the grated carrots, peel, juice,
- Honey, salt and nutmeg.
- Mix well.
- Cover and let stand overnight in a cool place. If you use a metal bowl be sure it is stainless steel.
- In the morning bring the mixture to a boil and cook over medium heat,
- Stirring often, until rhubarb is transparent and the mixture is thickened.
- Pour into prepared jars leaving a 1/4 headspace.
- Process jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 110.21 Kcal (461 kJ) | ||
| Calories from fat | 0.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 119.45mg | 5% | |
| Potassium | 278.55mg | 6% | |
| Total Carbs | 28.99g | 10% | |
| Sugars | 25.16g | 101% | |
| Dietary Fiber | 2.05g | 8% | |
| Protein | 0.89g | 2% | |
| Vitamin C | 6.8mg | 11% | |
| Vitamin A | 0.3mg | 9% | |
| Calcium | 63.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 94.16 Kcal (394 kJ) | ||
| Calories from fat | 0.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 102.05mg | 5% | |
| Potassium | 237.98mg | 6% | |
| Total Carbs | 24.77g | 10% | |
| Sugars | 21.5g | 101% | |
| Dietary Fiber | 1.76g | 8% | |
| Protein | 0.76g | 2% | |
| Vitamin C | 5.8mg | 11% | |
| Vitamin A | 0.2mg | 9% | |
| Calcium | 54.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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