Toss raw diced pink rhubarb in the slow cooker and 3 other ingredients to get a dessert so delicious your family will be begging for more!

This little slow cooker dessert is the sort of thing we’d throw together after Sunday dinner on the farm when the rhubarb patch was showing off. It uses just four ingredients, starts with raw diced pink rhubarb right in the bottom of the slow cooker, and turns into a cozy, spoonable treat that tastes like the best parts of spring and early summer. It’s simple enough for a busy Memorial Day weekend but still feels special, the kind of easy, homespun recipe your family will ask you to make again and again.

Serve this warm rhubarb dessert right out of the slow cooker, spooned into small bowls. It pairs beautifully with a scoop of vanilla ice cream, a dollop of whipped cream, or even a splash of cold cream over the top, which is how my mother liked it. A plate of simple shortbread cookies or sugar cookies on the side makes it feel like a full holiday spread. For Memorial Day, I like to set it out with fresh berries and coffee so folks can build their own little bowls and linger around the table.

Servings: 6

4 cups raw pink rhubarb, diced (about 1/2-inch pieces, fresh or thawed from frozen, well drained)

Lightly butter or spray a 3- to 4-quart slow cooker insert so the fruit doesn’t stick too much.

Place the raw diced pink rhubarb in an even layer in the bottom of the slow cooker. The pieces should mostly cover the bottom, as shown in a top-down process shot.

In a small bowl, stir together the granulated sugar and instant tapioca until the tapioca is evenly coated with sugar.

Sprinkle the sugar–tapioca mixture evenly over the rhubarb, covering as much of the surface as you can. Do not stir; just let it sit on top for now.

Drizzle the vanilla extract evenly over the sugared rhubarb. Again, do not stir—leaving the layers as they are helps the rhubarb release its juices and the tapioca to thicken them into a soft, spoonable dessert.

Cover the slow cooker with the lid and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 to 5 hours, until the rhubarb is very tender and the juices have thickened and turned glossy. The tapioca pearls should be mostly clear, not chalky or white.

Once cooked, gently stir the mixture to combine the rhubarb, thickened juices, and vanilla throughout. Taste carefully (it will be hot) and add a spoonful or two of extra sugar if you like it sweeter, stirring until dissolved.

Turn the slow cooker to WARM and let the dessert sit for 10 to 15 minutes to thicken a bit more before serving. Serve warm, scooped into bowls, with ice cream or whipped cream if you like.

If you prefer a slightly less tangy dessert, you can replace up to 1 cup of the rhubarb with sliced strawberries or raspberries, stirring them in at the very end of cooking so they keep some shape. For a deeper flavor, add 1/2 teaspoon ground cinnamon or a pinch of ground nutmeg along with the vanilla. If you don’t have instant tapioca, you can use 2 tablespoons cornstarch instead: mix the cornstarch with the sugar, then sprinkle over the rhubarb as directed; be sure the mixture cooks until bubbling so the cornstarch thickens fully. For a richer finish, stir in 1 to 2 tablespoons cold butter at the end until melted and glossy. Food safety notes: Always start with clean, freshly washed rhubarb and trim off any leaves completely—rhubarb leaves are not safe to eat and should be discarded. If using frozen rhubarb, thaw it in the refrigerator and drain off excess liquid before measuring, then keep the dessert refrigerated within 2 hours of cooking. Store leftovers covered in the refrigerator and enjoy within 3 to 4 days, reheating gently in the microwave or on LOW in the slow cooker until warmed through.