Estimated Nutrition (whole recipe, rough)
Counts 3 of 6 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rhubarb | not in our table | 0 |
| Water | not in our table | 0 |
| Nut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 c Rhubarb, chopped
- 2/3 c Granulated sugar
- 1/2 c Water
- 4 ts Cornstarch
- 4 ts Nut liqueur, or orange juice
Directions
In saucepan over medium-high heat, bring rhubarb, sugar and water to boil, stirring occasionally; reduce heat and simmer, covered, for 3 minutes or until tender.
Pressing gently on fruit, strain into bowl to make about 1-1/2 cups juice; set rhubarb aside.
Return juice to saucepan.
Dissolve cornstarch in liqueur, whisk into juice.
Cook over medium heat, whisking constantly , for 3 minutes or until thickened.
Stir in any whole pieces of rhubarb.
Serve warm or at room temperature.
Category:Rhubarb Sauces Recipes
Category:Rhubarb Recipes