Ingredients
4 cups rhubarb stalks, unpeeled and cut into 1-inch pieces (about 1 lb)
½ to ⅔ cup granulated sugar
1 teaspoon vanilla extract
Instructions
1. Prep the rhubarb
Trim the ends and cut the stalks into evenly sized 1-inch pieces. Keep the skin on to enhance both color and texture.
2. Mix everything together
Add the rhubarb to the slow cooker, then sprinkle the sugar and vanilla over it. Stir gently until combined.
3. Cook until soft
Cover and cook on LOW for 3–4 hours or HIGH for 1½–2 hours, until the rhubarb becomes very tender and releases its juices.
4. Stir and adjust sweetness
Stir well to further break down the mixture. Taste and adjust the sugar if needed.
5. Allow to thicken
Remove the lid and let it sit for 5–10 minutes before serving so the syrup thickens slightly.
