There are about 101 ways to enjoy this smoky-sweet spread. To start, spoon it over ricotta-topped toasts, layer it on a grilled cheese, spread it on a grilled pork chop, or serve it on a cheese board.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Heat a large skillet over medium. Add bacon; cook about 8 minutes or until brown and crisp. Remove, reserving 2 Tbsp. drippings; drain bacon on paper towels. Add onion to skillet, stirring to scrape up any browned bits.

  • Reduce heat to medium-low; cook 8 to 10 minutes or until onion is soft and slightly caramelized, stirring occasionally. Meanwhile, chop cooked bacon. Return to skillet. Stir in rhubarb, maple syrup, and vinegar. Continue cooking over medium-low 5 to 8 minutes or until rhubarb is soft, stirring occasionally. Stir in lemon zest and juice. Use a potato masher to slightly mash the mixture.

  • Serve warm with bread and ricotta. Makes 14 servings.


Nutrition Facts

126 calories; total fat 5g; saturated fat 2g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterol 12mg; sodium 127mg; potassium 143mg; carbohydrates 16g; fiber 1g; sugar 6g; protein 4g; trans fatty acidg; vitamin a 96IU; vitamin c 3mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 35mcg; vitamin b12mcg; calcium 76mg; iron 1mg.