Tip: If using frozen rhubarb, measure while still frozen. Allow rhubarb to thaw in a large bowl about 1 hour or until the fruit is partially thawed but still icy; do not drain rhubarb. Continue as directed.
Serving Size: 2/3 cup
169 calories; 5 g total fat; 2 g saturated fat; 7 mg cholesterol; 55 mg sodium. 32 g carbohydrates; 4 g fiber; 2 g protein;
1 fat, 1 fruit, 1/2 other carb, 1/2 starch