Yield: 5 Servings
|1½ pounds||Fresh rhubarb|
|1 teaspoon||Orange or lemon peel --|
Cut rhubarb into 1-inch pieces. In slow-cooking pot, combine rhubarb with ¾ cup sugar, cinnamon, cloves, and grated peel. Cover and cook on low for 3 to 4 hours. Remove cinnamon and cloves. Spoon rhubarb into shallow baking dish. In small bowl, mix together butter, flour and ⅓ cup sugar with fork or pastry blender. Sprinkle over cooked rhubarb. Bake in 400 F oven for about 20 minutes.
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