Try this Rhubarb Cream recipe, or contribute your own.
Suggest a better descriptionClean the rhubarb and cut it into pieces. Bring the water to a boil, add the rhubarb and sugar; boil until tender. Mix the potato flour or cornstarch with a small amount of water; stir it into the rhubarb mixture and bring again to a boil. Cover and cool. Serve with cream. [ YANKEE MAGAZINEs Favorite New England Recipes; 1972 ]
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Serving Size: 1 Serving (201g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 403 | ||
Calories from Fat: 1 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.8mg | 0 % | |
Potassium 217.3mg | 6 % | |
Total Carbohydrate 103.4g | 30 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 102g | ||
Protein 0.7g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 403
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