- Portion size 250 servings
- Credits : Canadian Living Magazine: May 2007
Ingredients
Method
In small saucepan, bring rhubarb, cherries, sugar and lemon juice to boil over medium-high heat, stirring often. Reduce heat, cover and simmer for 7 minutes, stirring occasionally.
Uncover and simmer until rhubarb breaks down, about 3 minutes. Scrape into bowl; refrigerate until cold, about 1 hour. (Make-ahead: Cover and refrigerate for up to 2 days.)
Nutritional facts <b>Per 2 tbsp (25 ML):</b> about
- Sodium 1 mg
- Protein trace
- Calories 36.0
- Total fat trace
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 9 g
%RDI
- Iron 1.0
- Calcium 1.0
- Vitamin A 2.0
- Vitamin C 2.0
