Desserts
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Makes 4 cups
null
Makes 4 cups
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
carb. 30g
pro. 1g
fat 1g
sat. fat 0g
chol. 0g
sod. 5mg
calc. 98mg
fiber 2g
Ingredients
2 pounds fresh rhubarb stalks, washed and dried 1 cup granulated sugar
Preparation
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.
