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This rhubarb spread is one of my favorite spread recipes. Made with rhubarb and honey, the rhubarb spread is cooked spread that can be served on toasted wholemeal bread and served as breakfast with milk or juice.
  Water 1⁄4 Cup (4 tbs)
  Sugar 3 Tablespoon
  Cornstarch 1 Tablespoon
  Rhubarb 1 1⁄2 Pound, cut into 1 inch pieces (Fresh Or Frozen)
  Honey 3 Tablespoon

In a saucepan stir together the water, sugar, and cornstarch.
Add the rhubarb and honey.
Bring to boiling, stirring constantly; reduce heat.
Cover and simmer 5 to 10 minutes or till rhubarb is tender and mixture is thickened; stir occasionally.

Recipe Summary

Side Dish

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 511 Calories from Fat 11

% Daily Value*

Total Fat 1 g2.1%

Saturated Fat 0.36 g1.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 30.4 mg1.3%

Total Carbohydrates 127 g42.2%

Dietary Fiber 12.5 g49.9%

Sugars 89.4 g

Protein 6 g12.6%

Vitamin A 13.9% Vitamin C 91.1%

Calcium 58.9% Iron 9.8%

*Based on a 2000 Calorie diet


Rhubarb Spread Recipe