Directions:
- Place vinegar and sugar in a nonreactive saucepan or dutch oven. Bring to a boil over medium-high heat.
- Add rhubarb and remaining ingredients to pan. Simmer, uncovered, stirring occasionally until rhubarb is tender and mixture thickens, 6 to 8 minutes.
- Cool completely. Store in a glass jar or plastic storage container in refrigerator. Bring to room temperature before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 400.12 Kcal (1675 kJ) | ||
| Calories from fat | 0.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.07g | 0% | |
|---|---|---|---|
| Sodium | 147.45mg | 6% | |
| Potassium | 923.3mg | 20% | |
| Total Carbs | 102.3g | 34% | |
| Sugars | 85.56g | 342% | |
| Dietary Fiber | 5.36g | 21% | |
| Protein | 3.15g | 6% | |
| Vitamin C | 17.4mg | 29% | |
| Iron | 1.4mg | 8% | |
| Calcium | 244.2mg | 24% | |
| Amount Per 100 g | |||
| Calories | 120.07 Kcal (503 kJ) | ||
| Calories from fat | 0.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 44.25mg | 6% | |
| Potassium | 277.07mg | 20% | |
| Total Carbs | 30.7g | 34% | |
| Sugars | 25.67g | 342% | |
| Dietary Fiber | 1.61g | 21% | |
| Protein | 0.94g | 6% | |
| Vitamin C | 5.2mg | 29% | |
| Iron | 0.4mg | 8% | |
| Calcium | 73.3mg | 24% | |
* 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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