Taste of Home
Slow-Cooker Strawberry Rhubarb Sauce
TOTAL TIME: Prep: 15 min. Cook: 4-1/4 hours
YIELD: 4-1/2 cups.
A neighbor shared the recipe for this wonderful fruit sauce with me. It's a great way to use up a bumper crop of rhubarb. We like it over ice cream, pancakes and even fresh, hot biscuits. —Nancy Cowlishaw, Boise, Idaho
Ingredients
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6 cups sliced fresh or frozen rhubarb, thawed
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1 cup sugar
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1/2 cup unsweetened apple juice
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3 cinnamon sticks (3 inches)
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1/2 teaspoon grated orange zest
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1/4 teaspoon ground ginger
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1 pint fresh strawberries, halved
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Vanilla ice cream
Directions
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1.
Place the rhubarb, sugar, juice, cinnamon sticks, orange zest and ginger in a 3-qt. slow cooker. Cover and cook on low for 4-5 hours or until rhubarb is tender.
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2.
Stir in strawberries; cover and cook 15 minutes longer or until heated through. Discard cinnamon sticks. Serve with ice cream.
Nutrition Facts
1/4 cup: 60 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 15g carbohydrate (13g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1 fruit.
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