Makes 2 jars
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- Add all the ingredients to a large saucepan over a medium heat. Simmer for 1 1⁄2 hours until the rhubarb has broken down and is a jam consistency.
- Leave to cool in the pot for 10 minutes, then divide between sterilised jars while still hot.
Per serving: 53kcals, 0.2g fat (0.1g saturated), 12.9g carbs (10.6g sugars), 0.4g protein, 0.8g fibre, 0.003g sodium
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