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Ingredients21 m servings 84 cals
Original recipe yields 12 servings
- Heat olive oil in a saucepan over medium heat. Cook onion until softened, 5 to 6 minutes. Add salt.
- Stir rhubarb, dried cranberries, brown sugar, vinegar, ginger, and cinnamon stick into the saucepan. Cook, stirring occasionally, until rhubarb softens and begins to break down, 6 to 8 minutes. Discard cinnamon stick before serving.
Per Serving: 84 calories; 2.3 g fat; 16.1 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 37 mg sodium. Full nutrition