Sides

null

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
  1. undefined-1
  1. undefined-1

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.

This recipe was prepared with

3.5 Quart Programmable Slow Cooker

3.5 Quart Programmable Slow Cooker

$59.95

Similar Recipes

Strawberry-Rhubarb Pie

A classic pie made simple, thanks to the versatility of the food processor.

strawberry-rhubarb-pie-recipe.jpg