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CATEGORY CUISINE TAG YIELD
4 Servings

INGREDIENTS

2 lb Fresh rhubarb (about 7 to 8
Cups)
1/2 c Water
1 1/2 c Sugar
1/2 ts Vanilla (optional)

INSTRUCTIONS

Trim rhubarb and cut into 1-inch pieces.  Combine with water and sugar in
slow-cooking pot.  Cover and cook on low 2 to 3 hours.  Add vanilla, if
desired.  Chill.
Recipe By     :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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