A British, hand crafted recipe
- Prepared with 33g of fruit per 100g
- Rhubarb and Stem Ginger Pies
- Crumble Muffins
- Spread generously over crusty bread
- Sugar, Rhubarb (32%), Stem ginger (3.7%) (Stem ginger (48%), Sugar, Water), Gelling agent: Fruit pectin, Acidity regulator: Citric acid, Concentrate lemon juice, Ground ginger.
- Prepared with 33g of fruit per 100g. Total sugar content 66g per 100g.
Nutritional (per 100g).
- (Typical values per 100g)
- Energy 1077kJ /253kcal
- Fat 0.0g of which saturates 0.0g
- Carbohydrates 63.0g of which sugars 63.0g
- Protein 0.2g
- Salt 0.0g