2 lb rhubarb
1 cup sugar
2 tbsp water
Cut off leaves of rhubarb and wash stalks thoroughly.
Do not peel unless the skin seems particularly tough, as the skin gives stewed rhubarb its attractive color.
Cut stalks in 1-inch pieces, add the sugar and water.
Cover kettle and cook slowly until rhubarb is tender.
Chill and serve plain or with cream.
Sugar: 70g
:
Calcium: 260mg
Calories: 322kcal
Carbohydrates: 80g
Fat: 1g
Fiber: 5g
Iron: 1mg
Potassium: 871mg
Protein: 3g
Saturated Fat: 1g
Sodium: 13mg
Vitamin A: 308IU
Vitamin C: 24mg
