Rhubarb Sauce With Raspberry Vinegar
|Sliced rhubarb||2 Cup (32 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Raspberry vinegar||1⁄4 Cup (4 tbs)|
|Dried rosemary||1⁄2 Teaspoon, crushed (Whole)|
|Dry mustard||1⁄2 Teaspoon|
Combine all ingredients in a saucepan; bring to a boil.
Cover, reduce heat, and simmer 10 minutes or until rhubarb is tender.
Transfer mixture to container of an electric blender or food processor; top with cover, and process until mixture is smooth.
Serving size: Complete recipe
Calories 267 Calories from Fat 7
% Daily Value*
Total Fat 1 g1.6%
Saturated Fat 0.31 g1.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 254.5 mg10.6%
Total Carbohydrates 63 g20.9%
Dietary Fiber 5.5 g22%
Sugars 52.7 g
Protein 2 g4.9%
Vitamin A 6.5% Vitamin C 35.1%
Calcium 24.7% Iron 7.5%
*Based on a 2000 Calorie diet