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Stewed Rhubarb

4 c Rhubarb; 2-inch pieces
1/2 c To 3/4 c Sugar
1/2 c Water
2 tb Butter
1/2 ts Vanilla

Place the rhubarb in the slow cooker along with the sugar and water. Cover and cook on Low for 6 to 8 hours. Remove the cover, turn off the heat, and stir in the butter and the vanilla. Chill before serving. Makes 6 to 8 servings.

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