Rhubarb Rising!

Rhubarb is in abundance right now and so I have been chopping, freezing, stewing and making a simple syrup to use in club soda and in my homemade kombucha. This stewed rhubarb is so tasty and easy to make. I put the mixture in my slow cooker and let it "stew" all day, then poured it into containers. I kept one in the fridge and froze the other two. I put these ingredients in the slow cooker: 6 cups chopped rhubarb, 1.5 cups sugar, 1/2 cup water, a cinnamon stick and a little muslin bag containing 3 star anise, 5 cardamom pods and 5 allspice berries. To make the breakfast jars I layered Vanilla flavored Greek yogurt, the stewed rhubarb and then topped it with granola.