Easy to make, this is a must-have for quick desserts.
- Portion size 750 servings
In large saucepan, combine rhubarb, sugar and water; cook over medium heat, stirring, until sugar has dissolved. Reduce heat to medium-low; simmer, uncovered and stirring occasionally, for about 15 minutes or until slightly thickened and rhubarb is in threads. Let cool. (Rhubarb can be refrigerated in airtight container for up to 5 days.)
Nutritional facts <b>Per 1/2 cup (125 mL):</b> about
- Protein 1 g
- Total carbohydrate 38 g