Directions:
- In a large saucepan, place rhubarb, lemon juice, zest and salt; add just enough cold water to cook.
- Bring mixture to a boil; reduce heat and simmer, covered, until tender, about 45 minutes- check occasionally and add water if necessary.
- If you think there's too much liquid, cook uncovered until the excess liquid has evaporated.
- Stir in the strawberry jam and cinnamon; combine well.
- Add the sugar, starting with about 1 cup; stir well and cook until dissolved.
- Taste for sweetness and add more sugar if you wish.
- Note that supermarket (hothouse) rhubarb is typically sweeter than homegrown, so you may need extra sugar if you're using rhubarb from your own or a friend's garden.
- Store in refrigerator; keeps well for a few days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 135.32 Kcal (567 kJ) | ||
| Calories from fat | 0.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 22.12mg | 1% | |
| Potassium | 356.37mg | 8% | |
| Total Carbs | 34.55g | 12% | |
| Sugars | 27.76g | 111% | |
| Dietary Fiber | 2.9g | 12% | |
| Protein | 1.25g | 3% | |
| Vitamin C | 10.1mg | 17% | |
| Iron | 0.1mg | 0% | |
| Calcium | 113.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 82.78 Kcal (347 kJ) | ||
| Calories from fat | 0.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 13.53mg | 1% | |
| Potassium | 218mg | 8% | |
| Total Carbs | 21.14g | 12% | |
| Sugars | 16.98g | 111% | |
| Dietary Fiber | 1.77g | 12% | |
| Protein | 0.77g | 3% | |
| Vitamin C | 6.2mg | 17% | |
| Calcium | 69.7mg | 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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