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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large saucepan, place rhubarb, lemon juice, zest and salt; add just enough cold water to cook. | 2. Bring mixture to a boil; reduce heat and simmer, covered, until tender, about 45 minutes-- check occasionally and add water if necessary. | 3. If you think there's too much liquid, cook uncovered until the excess liquid has evaporated. | 4. Stir in the strawberry jam and cinnamon; combine well. | 5. Add the sugar, starting with about 1 cup; stir well and cook until dissolved. | 6. Taste for sweetness and add more sugar if you wish. | 7. Note that supermarket (hothouse) rhubarb is typically sweeter than homegrown, so you may need extra sugar if you're using rhubarb from your own or a friend's garden. | 8. Store in refrigerator; keeps well for a few days. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rhubarb	6	cups	sliced	153.72	33.2328	6.587999999999999	1.464
lemon juice	1	teaspoon	squeezed	1.1183	0.3508	0.0178	0.0122
lemon zest			shredded	-	-	-	-
salt	1	pinch		-	-	-	-
strawberry jam	1/2	cup		-	-	-	-
cinnamon	2	teaspoons	ground	-	-	-	-
sugar	1	cup		805.98	201.59599999999998	0.0	0.0

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