Brandied Rhubarb Sauce Recipe

Directions:

1. In a slow cooker:
2. I cut up enough rhubarb to fill my slow cooker.. 10-12 cups?
3. 2 airplane bottles of makers mark whisky (you can also use brandy, or another kind of whisky)
4. 1/2 cup water, plus just enough water to rinse out the airplane bottles.
5. Cover and let this cook down. (I had mine up at 350 to get it cooking, then lowered it to 200 for 45 mins. If yours is a hi/low setting, just set it on high for a couple hours).
6. After it has tenderized, use a potato masher to break it up.. It should not be hard to do at all.. should pretty much disintegrate instantly.
7. Add 3 cups sugar (or to desired sweetness), and turn down to low for another couple hours.
8. When mine was done cooking, I used an immersion blender to make it more smooth like a puree. You could also put it in a regular blender to do the same thing.
9. This makes quite a bit, so I put in the fridge what we would eat within the week, and put the rest (while it was still very hot) in jars with sealed canning lids. They all sealed overnight, so I don't think they have to be frozen?
10. In the end, you can't really taste the whisky.. It really just serves the purpose of taking the bite out of the rhubarb. It is fun to tell people you made brandied rhubarb sauce though :)