INGREDIENTS

INSTRUCTIONS

Cut unpeeled rhubarb into 1/4 inch slices and pineapple in small
pieces before measuring. If fresh pineapple is used, cook until  tender
in just enough water to prevent sticking. Combine rhubarb and
pineapple with sugar and boil rapidly until thick. Pour, boiling hot,
into hot jars; seal at once.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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Nutrition (calculated from recipe ingredients)
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Calories: 5871
Calories From Fat: 16
Total Fat: 1.9g
Cholesterol: 0mg
Sodium: 48.3mg
Potassium: 2743.7mg
Carbohydrates: 1511.1g
Fiber: 17.2g
Sugar: 1477.2g
Protein: 8.7g