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Rhubarb Raisins(Iceland)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. All you need is a very hot day (95-100F), or a barely warm oven (150F). Chop up a pile of rhubarb and set it out in the sun (or in the oven), until dried up and shriveled. If you leave it outside, you might cover it lightly with a thin cloth to keep dust and bugs away. | 2. Once the rhubarb dries up, pack it in sugar until needed. They get really small, so make a lot more than you think you’ll need. | 3. Use them in the place of raisins in bread, soups, and puddings. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rhubarb cut - - - -
    sugar - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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