4 pounds fresh rhubarb stalks, washed and dried
2 cups granulated sugar
Nutritional information per serving (1 cup):
Calories 120 (2% from fat) • carb. 30g • pro. 1g • fat 1g • sat. fat 0g
• chol. 0g • sod. 5mg • calc. 98mg • fiber 2g
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. Press the on/off button to the turn unit on. Set time to 5 hours and press Low; slow cooker will automatically switch to Warm when cooking time is elapsed.
Transfer to resealable containers and refrigerate until ready to use. Use to top oat- meal or as a topping for vanilla ice cream.
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