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.
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|Serving Size: 1 Serving (135g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 86 (57%)|
|Amt Per Serving||% DV|
|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 %|
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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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