|Sugar||2 1⁄2 Cup (40 tbs)|
Wash rhubarb and cut into thin slices without peeling.
Wash lemon and shave off the thin yellow rind.
Add rind to rhubarb with sugar, mix and let stand overnight.
Add juice of lemon and cook quickly until thick.
Pour into clean hot glasses and seal with paraffin.
Serving size: Complete recipe
Calories 2042 Calories from Fat 9
% Daily Value*
Total Fat 1 g1.7%
Saturated Fat 0.26 g1.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 19.9 mg0.8%
Total Carbohydrates 527 g175.6%
Dietary Fiber 10.9 g43.6%
Sugars 504.5 g
Protein 5 g9.6%
Vitamin A 9.6% Vitamin C 134.9%
Calcium 43% Iron 8.1%
*Based on a 2000 Calorie diet