Nutrition per serving may change if servings are adjusted.
4 cups diced rhubarb
½ cup sugar
¼ teaspoon cinnamon
½ teaspoon vanilla
Combine rhubarb, sugar and cinnamon in a medium saucepan. Bring to a simmer over medium-high heat; reduce heat to a gentle simmer and cook until the rhubarb begins to break down, about 5 minutes. Remove from heat and stir in vanilla.
125 calories;0 g fat(0 g sat); 2 g fiber; 31 g carbohydrates; 1 g protein; 9 mcg folate; 0 mg cholesterol; 27 g sugars; 25 g added sugars; 125 IU vitamin A; 10 mg vitamin C; 107 mg calcium; 0 mg iron; 5 mg sodium; 353 mg potassium
Perfect and delicious as is except I use coconut sugar. No lid required. Perfect for toast, over ice cream or whatever.
April 25, 2010
By: EatingWell User
Please put the lid on, or else it will never have enough liquid to cook properly.
other than that, I followed the recipe as is and it was delicious and a simple but good way to use up rhubarb from the garden.