Trim rhubarb and wash; cut crosswise into 1-inch lengths; turn into an electric slow cooker. Stir together sugar and cinnamon; pour over rhubarb add water.
Cook at low, covered, till rhubarb is tender but still holds its shape. 2-3 hours. Chill.
Makes 4 - 6 servings.
Originally Submitted
7/30/2010
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