Show Subscription Form

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

Slow Cooked Strawberry Rhubarb Sauce Recipe

Read Reviews
5 1
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


  • 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.


  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

Reviews for Slow Cooked Strawberry Rhubarb Sauce

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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!"

Loading Image