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Slow-Cooked Strawberry Rhubarb Sauce

Total Time

Prep: 10 min. Cook: 6 hours

Makes

10 servings

This tart and tangy fruit sauce is excellent over pound cake or ice cream. I have served this topping many times and have gotten rave reviews from friends and family. —Judith Wasman, Harkers Island, North Carolina
Slow-Cooked Strawberry Rhubarb Sauce Recipe photo by Taste of Home

Ingredients

  • 6 cups chopped rhubarb (1/2-inch pieces)
  • 1 cup sugar
  • 1/2 teaspoon grated orange zest
  • 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

Directions

  1. Place rhubarb in a 3-qt. slow cooker. Combine sugar, orange zest 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.

Nutrition Facts

1/2 cup: 111 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 28g carbohydrate (24g sugars, 2g fiber), 1g protein.

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