Makes 4 cups
2 pounds fresh rhubarb stalks, washed and dried
1 cup granulated sugar
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 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.