| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | lb | Rhubarb |
| 2 | Onions, sliced very thin | |
| 2 | t | Curry powder |
| 4 | T | Sugar |
| 1 | t | Salt |
| 1/4 | t | Cayenne pepper |
| 1/2 | c | Vinegar. |
INSTRUCTIONS
Place together in a kettle; rhubarb cut into1-inch pieces, onions sliced very thin, curry powder, sugar, salt and cayenne pepper, and vinegar. Cook mixture over low fire until rhubarb begins to soften, then boil it rapidly until onions are soft. Pack, seal and store. NOTES : Notes: Good with poultry, and with red meat also. Posted to recipelu-digest by [email protected] (Nadia I Canty) on Mar 12, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 425
Calories From Fat: 15
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 2358.3mg
Potassium: 1816.6mg
Carbohydrates: 101.6g
Fiber: 14.7g
Sugar: 68.2g
Protein: 7.9g