Dump white sugar over chopped fresh rhubarb, alongside 1 ingredient, into slow cooker for a warm comforting treat that's the one everyone asks for

This slow cooker 3-ingredient Amish-style rhubarb sauce is the kind of cozy, no-fuss recipe that feels like it’s been passed down for generations. You simply dump white sugar over chopped fresh rhubarb, add one more pantry ingredient, and let the slow cooker do the work. The result is a warm, comforting treat that everyone ends up asking for, whether you spoon it over ice cream, swirl it into yogurt, or serve it warm over pancakes on a lazy weekend morning.

Serve this warm rhubarb sauce over vanilla ice cream, spooned onto pancakes or waffles, or stirred into plain or vanilla yogurt for an easy breakfast. It’s also lovely over pound cake, angel food cake, or spooned alongside roasted pork or grilled chicken for a sweet-tart contrast. For a simple family dessert, I like to serve it warm in small bowls with a dollop of whipped cream and a sprinkle of granola on top for crunch.

Servings: 6

6 cups chopped fresh rhubarb (about 1 1/2 to 2 pounds, trimmed)

Rinse the rhubarb under cool running water and pat dry. Trim off and discard any leaves (they are not safe to eat), and cut the stalks into 1/2-inch pieces until you have about 6 cups.

Place the chopped fresh rhubarb into the bottom of a 4- to 6-quart slow cooker, spreading it out in an even layer.

Sprinkle the granulated white sugar evenly over the top of the rhubarb. It should look like a thick blanket of sugar over the fruit—this is where that cozy, old-fashioned flavor comes from.

Pour the water around the edges and over the top of the sugared rhubarb. Do not stir; just let the sugar sit on top. This helps the rhubarb release its juices slowly as it warms.

Cover the slow cooker with the lid and cook on LOW for 3 to 4 hours, or on HIGH for about 1 1/2 to 2 hours, until the rhubarb is very soft and falling apart and the sugar is fully dissolved.

Once the rhubarb is tender, give the mixture a good stir to help it break down into a sauce. For a chunkier texture, stir gently; for a smoother sauce, mash lightly with a potato masher or the back of a spoon right in the slow cooker.

Taste the sauce carefully (it will be hot) and, if you prefer it sweeter, you can stir in a tablespoon or two more sugar while it’s still warm so it dissolves easily.

Turn off the slow cooker and let the rhubarb sauce cool slightly before serving warm. For storing, let it cool to room temperature, then transfer to airtight containers and refrigerate for up to 5 days or freeze for up to 3 months.

For families with different tastes, there are lots of simple ways to play with this basic Amish-style rhubarb sauce while still keeping it easy. If your crew likes a little extra flavor, add 1 teaspoon of vanilla extract or 1/2 teaspoon of ground cinnamon at the end of cooking and stir well. For a brighter, slightly less sweet sauce, replace 2 tablespoons of the water with lemon juice and add it at the beginning. If you’re cooking for kids who are sensitive to texture, blend the cooled sauce with an immersion blender until completely smooth. To stretch the rhubarb or mellow the tartness, you can stir in 1 to 2 cups of chopped strawberries or apples with the rhubarb at the start—just keep in mind that this technically adds ingredients. For a lighter version, you can reduce the sugar to 1 cup; it will be more tart but still very tasty, especially if you plan to serve it over sweet foods like ice cream or cake. Food safety tips: Never use rhubarb leaves, as they are toxic—always trim and discard them carefully. Wash the stalks well to remove any dirt or grit. Make sure your slow cooker is in good working order and cook the sauce fully until the rhubarb is soft and bubbling around the edges. Cool leftovers promptly and store them in the refrigerator within 2 hours of cooking. Reheat only the portion you plan to serve, and heat it until steaming before eating. If you freeze the sauce, thaw it in the refrigerator, not on the counter, for the safest results.