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Strawberry Rhubarb Jam
Recipe courtesy Kathleen Daelemans
Show:  Cooking Thin
Episode:  Parenthood
1 quart strawberries, rinsed and hulled
4 cups 1/2-inch-thick slices rhubarb
1/2 to 3/4 cup sugar

Place the strawberries and rhubarb in a large microwave-able bowl. Sprinkle fruit with sugar and toss evenly. Microwave on high for 10 to 12 minutes.

Nutrition Information
Nutritional Analysis per serving Calories 11
Fat 0.1 g Saturated Fat 0
Carbohydrates 3 g Fiber 0.3 g
Protein 0.1 g  

Try our Fat & Calorie Calculator for additional information.

Other Recipes from this Episode
Chicken and Asian Noodle Salad
Vegetable Couscous Stew
Pita Chips

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 12 minutes
Yield: 5 to 6 cups

Kathleen Daelemans
User Rating 3 Stars
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