Slow-Cooked Strawberry Rhubarb Sauce

Name: Slow-Cooked Strawberry Rhubarb Sauce
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 10 servings.
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

TOTAL TIME: Prep: 10 min. Cook: 6 hours YIELD: 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

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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