Slow-Cooked Strawberry Rhubarb Sauce
This tart and tangy fruit sauce is excellent over pound cake or ice cream.
I've served this topping many times and gotten rave reviews from friends and family. —Judith Wasman, Harkers Island, North Carolina
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
Reviews
I omitted the strawberries, added an extra cup of rhubarb, and substituted orange juice for the grape juice. I served it with angel food cake and whipped cream. It was well received. Leftovers were served with tapioca pudding and whipped cream. I sure it would be good with rice pudding or bread pudding as well.
Haven't made it yet but will, what can I substitute for the Grape Juice, don't want to buy a bottle for 1/2 cp.
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!