Ingredients
- 1½ cups firmly packed light brown sugar
- ⅓ cup all-purpose flour
- 2 (16 oz) packages frozen cut rhubarb
- 2 (14½ oz) cans pitted tart cherries, drained
- 1 tbsp lemon juice
- 1 tbsp butter
- 2 tsp vanilla extract
- 2 cups coarsely chopped shortbread cookies
Make it step by step
- Stir together sugar and flour in a 4-qt slow cooker.
- Add rhubarb, cherries, and lemon juice, tossing to coat.
- Cover and cook on low 5 hours.
- Stir in butter and vanilla.
- Sprinkle each serving with coarsely chopped cookies.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.