Make in slow cooker for 4-5 hrs.
In a 3-qt. slow cooker, combine the first six ingredients. Cook covered on low 4-5 hours or until rhubarb is tender.
In a small bowl, mix cornstarch and cold water until smooth; gradually stir into sauce. Cook, covered, on low 30 mins longer or until thickened. Serve with ice cream.
Note: if using frozen rhubarb, measure rhubarb while frozen, then thaw completely. Drain in a colander, but do not press liquid out.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (135g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 152 | ||
Calories from Fat: 86 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.5g | 13 % | |
Saturated Fat 4.7g | 24 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 176.5mg | 54 % | |
Sodium 94.1mg | 3 % | |
Potassium 184.4mg | 5 % | |
Total Carbohydrate 11.1g | 3 % | |
Dietary Fiber 1.4g | 5 % | |
Sugars, other 9.8g | ||
Protein 5.9g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 152
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