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This rhubarb mixture is used as an appetizer in this recipe but you could also serve it over grilled chicken or pork.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a medium saucepan combine rhubarb, sugar, raisins, lemon peel and juice, orange peel and juice, water (omit water if using frozen rhubarb), and salt. Bring to boiling; reduce heat. Boil gently, uncovered, about 30 minutes or until mixture has thickened (should have about 1-3/4 cups). Transfer to a bowl.

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  • Cover and chill in the refrigerator about 2 hours or until completely cool. Stir in nuts. Serve with cheese and shortbread cookies. Cover and store in refrigerator up to 2 weeks or freeze in freezer container up to 2 months. Makes about 2 cups.

Nutrition Facts

48 calories; 1 g total fat; 0 g saturated fat; 1 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 10 mg sodium. 67 mg potassium; 9 g carbohydrates; 1 g fiber; 8 g sugar; 0 g protein; 0 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

Reviews

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