Rhubarb Dessert

 

1 1/2 lb. rhubarb

1/2 C sugar

1/2 t powdered ginger

1/2 C strawberry or raspberry jam

1/4 C water (forgot — really didn’t need)

1 C fresh strawberries or raspberries

heavy cream (ice cream)

Cut rhubarb into 2″ slices. Place half in bottom of crock. Sprinkle

with 1/4 C sugar and 1/4 tsp. ginger. Spoon on 1/4 C jam. Repeat for

second layer. Cover and cook on Low 4-6 hours. Serve with fresh berries and

cream/ice cream.