3 cups sliced fresh rhubarb (or thawed frozen rhubarb)
3/4 cup water
1/3 cup granulated sugar
1/4 cup honey
1 tbsp quick-cooking tapioca
2 containers (6-oz each) fresh raspberries
grated zest of 1 lemon
1 tbsp finely chopped crystalized ginger
1/2 tsp cinnamon
1/2 tsp vanilla extract
Combine the rhubarb, water, sugar, honey, and tapioca in a slow cooker or crockpot. Press the mixture down to form an even layer. Place lid on cooker and cook about 2 1/2 hours on high setting or 5 hours on low setting, or until the rhubarb is tender.
Approximately 35 minutes before the end of the cooking time, stir in the raspberries, lemon zest, ginger, and cinnamon. Replace lid and cook on high until the mixture begins to simmer and the raspberries are tender. This will take about 30 minutes.
Before serving, stir in the vanilla until well blended.
Yield: 4 servings of approximately 3/4 cup
Per serving: 191 cal, 0 g fat, 0 mg chol, 8 mg sodium, 49 g carbs, 2 g protein, 206 mg calcium
WW Points = 3
NOTE: This is a recipe from Weight Watchers.