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Ingredientes
- 1 c. Sugar
- 1/4 c. Water
- 1 Tbsp. Finely shredded orange peel
- 6 c. Rhubarb, sliced 1/2-inch thick
- 1/2 c. Diced green bell pepper
- 1/4 c. Finely minced sweet onion
- 1/3 c. Finely minced red onion
- 1 x Jalapeno, washed, stemmed, seeded and chopped
- 2 Tbsp. Honey
- 2 Tbsp. Lemon juice
- 1 tsp Grated fresh ginger
Direcciones
- In a medium nonstick saucepan, combine the sugar, water and orange peel.
- Bring to a boil over high heat. Add in the rhubarb slices and reduce the heat to medium. Simmer gently till the rhubarb is tender, about 20 min.
- Remove from the heat and allow to cold to room temperature.
- When the rhubarb mix is cold, transfer it to a food processor fitted with a steel blade, or possibly to a blender, and process till smooth. Scrape the puree into a large bowl and add in the bell pepper, sweet onion, red onion, jalapeno, honey, lemon juice and ginger. Mix well. Serve at room temperature or possibly chilled if you like.
- Makes about 4 c.; analysis per 1-Tbsp. serving.
- Cook's note: Serve alongside or possibly with chicken or possibly turkey, or possibly as a topping over leafy greens.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1078g | |
| Calories 1082 | |
| Calories from Fat 12 | 1% |
| Total Fat 1.41g | 2% |
| Saturated Fat 0.33g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 38mg | 2% |
| Potassium 1935mg | 55% |
| Total Carbs 275.76g | 74% |
| Dietary Fiber 13.2g | 44% |
| Sugars 249.09g | 166% |
| Protein 6.93g | 11% |
