Ingredients

2 pounds fresh rhubarb stalks, washed and dried
1 cup granulated sugar

Instructions

Slice rhubarb ¼ to ½-inch thick. Place rhubarb in the ceramic pot of the Cuisinart® Slow Cooker and stir in the sugar. Let stand at room temperature for 1 to 2 hours, until the rhubarb gives up liquid. Cover and set the slow cooker to Low. Cook for 4 to 5 hours. Transfer to resealable containers and refrigerate until ready to use. Use to top oatmeal or as a topping for vanilla ice cream.

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