Sides

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Makes 4 cups

View Recipe

null

Makes 4 cups

Calories 120 (2% from fat)
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 dried1 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 press the on/off button to turn the unit on. Set time to 5 hours and press Low. Transfer to resealable containers and refrigerate until ready to use. Use to top oatmeal or as a topping for vanilla ice cream.