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Combine rhubarb with 3/4 cup sugar, cinnamon, and lemon peel in cooker. Cover and cook on LOW for 3 to 4 hours. Remove cinnamon. Spoon the rhubarb into baking dish. Combine remaining ingredients until crumbly and sprinkle over rhubarb. Bake at 400° for 20 to 25 minutes, until topping is nicely browned. Serve with whipped topping or ice cream.
Serves 4 to 6.
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