Stewed Rhubarb


Serves: 6
Total Calories: 93

Ingredients

4 cups rhubarb, cut into 2-inch pieces
1/2 cup sugar
1/2 cup water
2 tablespoons butter
1/2 teaspoon vanilla extract

Directions:

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. Makes 6 to 8 servings.

Nutritional Facts:

Serves: 6
Total Calories: 93
Calories from Fat: 33

This Stewed Rhubarb recipe is from the Cook'n Fix & Forget Cookbook. Download this Cookbook today.




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