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The recipe for Spiced Rhubarb's been in my family for years—it was handed down to me by my mother, who got it many decades ago from her mother. This dish is good either hot or cold...with a meal (it's delicious alongside pork or lamb) or just plain. I even like to spread it on my breakfast toast! As for me, I'm a country girl. I was born in the country, and I'm still here.
This recipe is:
Contest Winning
Nutritional Facts 1 serving (2 tablespoons) equals 59 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 15 g carbohydrate, trace fiber, trace protein.
Originally published as Spiced Rhubarb in Country Woman March/April 1993, p33
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Reviewed on Apr. 26, 2011 by driv0656
Very delicious! Tastes great with ham, on pound cake, etc! I even used some of the leftovers for apple dumplings and they tasted AMAZING!!! A bit on the sweet side, but still a good one to try :)
Reviewed on Jul. 03, 2010 by mfl
This is wonderful with ham... yummy!
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