Rhubarb-Strawberry Sauce Recipe

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Ingredients:

Serving

1 lb fresh or frozen rhubarb , cut into 1-inch pieces
1 jar (12 oz) currant jelly
2 cups sliced fresh or frozen strawberries
1/4 cup sugar

Directions:

In a large saucepan over medium heat, bring rhubarb and jelly to a boil, stirring frequently. Reduce heat; cover and simmer for 8-10 minutes or until rhubarb is tender. Remove from the heat.
Mash with a potato masher. Stir in the strawberries and sugar; bring to a boil. Cook and stir for 1 minute. Remove from the heat; cool. Pour into freezer containers; refrigerate or freeze. Serve as a side dish or over ice cream or waffles. Yield: 2 pints.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	24.14 Kcal (101 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	1mg	0%
Potassium	30.94mg	1%
Total Carbs	6.37g	2%
Sugars	5.42g	22%
Dietary Fiber	0.6g	2%
Protein	0.3g	1%
Vitamin C	7.2mg	12%
Iron	0.2mg	1%
Calcium	29.3mg	3%

Amount Per 100 g
Calories	75.59 Kcal (316 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%
Sodium	3.14mg	0%
Potassium	96.9mg	1%
Total Carbs	19.93g	2%
Sugars	16.96g	22%
Dietary Fiber	1.89g	2%
Protein	0.94g	1%
Vitamin C	22.7mg	12%
Iron	0.5mg	1%
Calcium	91.6mg	3%

* 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.

Tastes

salty
savory
bitter
sweet

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