Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 pounds fresh rhubarb
- 3/4 cup sugar (or less to taste)
- 1 cinnamon stick
- 3 whole cloves
- 1 tsp. orange or lemon peel -- grated
- 1/4 cup butter or margarine
- 1/4 cup flour
- 1/3 cup sugar
Directions
Cut rhubarb into 1-inch pieces.
In slow-cooking pot, combine rhubarb with sugar, cinnamon, cloves, and grated peel.
Cover and cook on low for 3 to 4 hours.
Remove cinnamon and cloves.
Spoon rhubarb into shallow baking dish.
In small bowl, mix together butter, flour and 1/3 cup sugar with fork or pastry blender.
Sprinkle over cooked rhubarb.
Bake in 400F oven for about 20 minutes.
Category:Rhubarb Desserts Recipes
Category:Rhubarb Recipes