Slow Cooked Strawberry Rhubarb Sauce Recipe
Slow Cooked Strawberry Rhubarb Sauce Recipe photo by Taste of Home

Slow Cooked Strawberry Rhubarb Sauce Recipe

Publisher Photo
In Harkers Island, North Carolina, Judith Waxman prepares a tart and tangy fruit sauce that's excellent over pound cake or ice cream. "I've served this rosy-colored mixture many times and gotten rave reviews from friends and family," she assures.
TOTAL TIME: Prep: 10 min. Cook: 6 hours
MAKES:10 servings
TOTAL TIME: Prep: 10 min. Cook: 6 hours
MAKES: 10 servings

Ingredients

  • 6 cups chopped rhubarb (1/2-inch pieces)
  • 1 cup sugar
  • 1/2 teaspoon grated orange peel
  • 1/2 teaspoon ground ginger
  • 1 cinnamon stick (3 inches)
  • 1/2 cup white grape juice
  • 2 cups halved unsweetened strawberries
  • Angel food cake, pound cake or vanilla ice cream

Nutritional Facts

One 1/2-cup serving (calculated without cake or ice cream) equals 115 calories, trace fat (0 saturated fat), 0 cholesterol, 4 mg sodium, 29 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 2 fruit.

Directions

  1. Place rhubarb in a 3-qt. slow cooker. Combine sugar, orange peel and ginger; sprinkle over rhubarb. Add cinnamon stick and grape juice. Cover and cook on low for 5-6 hours or until rhubarb is tender.
  2. Stir in strawberries; cook 1 hour longer. Discard cinnamon stick. Serve with cake or ice cream. Yield: 10 servings.
Originally published as Strawberry Rhubarb Sauce in Quick Cooking March/April 1999, p35

Nutritional Facts

One 1/2-cup serving (calculated without cake or ice cream) equals 115 calories, trace fat (0 saturated fat), 0 cholesterol, 4 mg sodium, 29 g carbohydrate, 0 fiber, 1 g protein. Diabetic Exchanges: 2 fruit.

Reviews for Slow Cooked Strawberry Rhubarb Sauce

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MY REVIEW
Reviewed May. 28, 2011

"I was able to have desert ready for company after church on Sunday by making a shortcake the day before and serving this sauce over it. It was delicious! I should have shut the crock pot off a little while before serving it so the sauce would have time to cool. But that was my fault, not the recipes!"

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