Throw raw unpeeled rhubarb stalks in the slow cooker with 2 other ingredients and get a homemade treat so mouthwatering, your husband will be begging for seconds!

For a warmer flavor, add 1/2 teaspoon ground cinnamon or a pinch of ground ginger along with the sugar and vanilla. If you like a brighter, tangier dessert, squeeze in 1 to 2 teaspoons of fresh lemon juice after cooking. To stretch the recipe or mellow the tartness for kids, stir in 1 to 2 cups of sliced strawberries or apples with the rhubarb at the beginning (this still keeps it very simple, but technically adds more ingredients). For a slightly richer treat, serve the warm rhubarb over vanilla ice cream and sprinkle with crushed shortbread cookies. Food safety tips: Only use the stalks of the rhubarb plant—never the leaves, as they are toxic and should be discarded immediately. Wash the stalks well to remove any dirt, and trim off any damaged or slimy parts before cooking. If you adjust the sugar down significantly, store leftovers in the refrigerator and consume within a few days, since sugar helps with preservation. Always cool the dessert to room temperature before refrigerating, and reheat leftovers gently on the stove or in the microwave until steaming hot.