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6
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70
deSSertS
Stewed Rhubarb
2 pounds fresh rhubarb stalks,
washed and dried
1 cup granulated sugar
Makes 4 cups
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.
Nutritional information per 1-cup serving:
Calories 120 (2% from fat) • carb. 30g • pro. 1g • fat 1g • sat. fat 0g
• chol. 0g • sod. 5mg • calc. 98mg • fiber 2g
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