Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½ cups firmly packed light brown sugar
- ⅓ cup all-purpose flour
- 2 (16 oz) packages frozen cut rhubarb
- 2 (14½ oz) cans pitted tart cherries, drained
- 1 tbsp lemon juice
- 1 tbsp butter
- 2 tsp vanilla extract
- 2 cups coarsely chopped shortbread cookies
Directions
Stir together sugar and flour in a 4-qt slow cooker.
Add rhubarb, cherries, and lemon juice, tossing to coat.
Cover and cook on low 5 hours.
Stir in butter and vanilla.
Sprinkle each serving with coarsely chopped cookies.
Category:Cathy's Recipes
Category:Crockpot Recipes
Category:Dessert Recipes
Category:Light brown sugar Recipes
Category:Rhubarb Recipes
Category:Cherry Recipes
Category:Cookie Recipes