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Nutrition Facts
Serving Size 1 cup 2392g Recipe makes 1/2 cup)
Calories 1368
Calories from Fat 50		(3%)
Amount Per Serving		%DV
	Total Fat 5.6g	8%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 0.9g
	Polyunsaturated Fat 2.9g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 51mg		2%
Potassium 4675mg		133%
Total Carbohydrate 337.7g		112%
	Dietary Fiber 41.9g	167%
	Sugars 267.2g
Protein 16.9g		33%
how is this calculated?

Strawberry Rhubarb Jam, Sauce or Dessert Topping

Recipe #183012 | 25 min | 5 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Lysa
Aug 25, 2006

Spoon over ice cream, angel food cake or pound cake for a simple dessert. Also good on toast or biscuits. From Kathleen Daelemans of the Food Network. Frozen strawberries may be used, but fresh is best.

1/2 cup (change servings and units)

Ingredients

1 quart strawberry, rinsed and hulled
4 cups rhubarb, cut into 1/2-inch slices
1/2-3/4 cup sugar

Directions

1
Place strawberries and rhubarb in a microwave proof bowl large enough to hold them.
2
Sprinkle fruit with sugar and toss to coat evenly.
3
Microwave on high for 20 minutes.

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Featured Reviews for This Recipe

From: BakerNurse

On Jun 18, 2009

This was soooo easy to make - it firmed up well after cooling - but I think it was best still warm over vanilla ice cream! My husband LOVED it! Thanks a million!!!!!!!!!

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