Stewed Rhubarb
Source: Clear & Simple Crockery Cooking, by Jacqueline Heriteau
Makes 6 to 8 servings

4 cups rhubarb, 2-inch pieces
1/2 cup to 3/4 cup sugar
1/2 cup water
2 tablespoons butter
1/2 teaspoon 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.