Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Rhubarb | 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
- 5 pounds of rhubarb
- 2 pounds of sugar
- 3 pounds of sugar
- a cup of vinegar
- a piece of ginger root
- a stick of cinnamon
- 4 dozen whole cloves in a little muslin bag
- vinegar
Directions
Peel and slice thin 5 pounds of rhubarb, put on a dish (not tin) and sprinkle with 2 pounds of sugar. Let stand over night. In the morning drain off the syrup into a preserve kettle, add 3 pounds of sugar and a cup of vinegar, and set over the fire. Tie 3 or 4 dozen whole cloves in a little muslin bag, with a piece of ginger root (not candied ginger), and a stick of cinnamon. Put into the syrup and let boil until syrup is thick. Skim out the spice, add the rhubarb and cook until clear. Take up carefully and put into jars, to be used as needed. Be sure to get all the strings off the rhubarb.
Ida S. Downs.