THEME: Stewed Rhubarb
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Jamie R
Mar 25, 2010, 5:54:00 PM3/25/10
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Stewed Rhubarb
Source: Clear & Simple Crockery Cooking, by Jacqueline Heriteau
Makes 6 to 8 servings
Source: Clear & Simple Crockery Cooking, by Jacqueline Heriteau
Makes 6 to 8 servings
4 cups rhubarb, 2-inch pieces
1/2 cup to 3/4 cup sugar
1/2 cup water
2 tablespoons butter
1/2 teaspoon vanilla
Place the rhubarb in the slow cooker along with the sugar and water.
Cover and cook on Low for 6 to 8 hours. Remove the cover, turn off
the heat, and stir in the butter and the vanilla. Chill before
serving.
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