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Slow Cooker Strawberry Rhubarb Sauce

 Slow Cooker Strawberry Rhubarb Sauce
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
18 ServingsPrep: 15 min. Cook: 4-1/4 hours


  • 6 cups sliced fresh or frozen rhubarb, thawed
  • 1 cup sugar
  • 1/2 cup unsweetened apple juice
  • 3 cinnamon sticks (3 inches)
  • 1/2 teaspoon grated orange peel
  • 1/4 teaspoon ground ginger
  • 1 pint fresh strawberries, halved
  • Vanilla ice cream


  • Place the rhubarb, sugar, juice, cinnamon sticks, orange peel and
  • ginger in a 3-qt. slow cooker. Cover and cook on low for 4-5 hours
  • or until rhubarb is tender.
  • Stir in strawberries; cover and cook 15 minutes longer or until
  • heated through. Discard cinnamon sticks. Serve with ice cream.
  • Yield: 4-1/2 cups.
Nutritional Facts: 1/4 cup (calculated without ice cream) equals 60 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 15 g carbohydrate, 1 g fiber, trace protein. Diabetic Exchange: 1 fruit.