Directions:
- In a medium sized bowl, combine rhubarb, sugar and orange zest.
- Cover with plastic wrap and refrigerate 12 hours.
- Strain liquid from the rhubarb mixture into a large heavy saucepan, pressing on the solids to release all the juice.
- Set the rhubarb aside.
- Bring the liquid to a boil and cook over medium heat until syrupy and reduced by half, 15 to 20 minutes, watching closely toward the end to prevent scorching.
- Add the reserved rhubarb and crystallized ginger and cook, stirring, until the rhubarb is soft and the mixture has thickened, about 5 minutes.
- Pour into hot, sterilized half pint jars, leaving 1/4 inch headspace.
- Adjust lids and process in a boiling water bath for 10 minutes.
- Makes 1 1/2/ pints.
- 42 calories per tablespoon: 0 G protein, 0 G fat, 11 G carbohydrate; 1 mg sodium; 0 mg cholesterol.
- Eating Well.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 177.86 Kcal (745 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 5.9mg | 0% | |
| Potassium | 371.27mg | 8% | |
| Total Carbs | 45.23g | 15% | |
| Sugars | 38.03g | 152% | |
| Dietary Fiber | 2.72g | 11% | |
| Protein | 1.31g | 3% | |
| Vitamin C | 12.2mg | 20% | |
| Calcium | 112.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 106.01 Kcal (444 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 3.51mg | 0% | |
| Potassium | 221.28mg | 8% | |
| Total Carbs | 26.96g | 15% | |
| Sugars | 22.66g | 152% | |
| Dietary Fiber | 1.62g | 11% | |
| Protein | 0.78g | 3% | |
| Vitamin C | 7.3mg | 20% | |
| Calcium | 67mg | 11% | |
* 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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