Slow Cooker Rhubarb Strawberry Sauce Recipe

Slow Cooker Rhubarb Strawberry Sauce Recipe
Slow Cooker Rhubarb Strawberry Sauce Recipe photo by Taste of Home
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Slow Cooker Rhubarb Strawberry Sauce Recipe

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We recently started growing our own rhubarb, and we live in a part of Oregon where strawberries are plentiful. I created this to drizzle over ice cream and filled a crisp with the rest. —Kim Banick, Salem, Oregon
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 4-1/2 hours
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Cook: 4-1/2 hours

Ingredients

  • 4 cups sliced fresh or frozen rhubarb, thawed (about 10 stalks)
  • 4 cups fresh strawberries (about 1-1/4 pounds), halved
  • 1-1/2 cups sugar
  • 1/4 cup water
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/4 cup cornstarch
  • 3 tablespoons cold water
  • Vanilla ice cream

Directions

In a 3-qt. slow cooker, combine the first six ingredients. Cook, covered, on low 4-5 hours or until rhubarb is tender.
In a small bowl, mix cornstarch and cold water until smooth; gradually stir into sauce. Cook, covered, on low 30 minutes longer or until thickened. Serve with ice cream. Yield: 5 cups.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Rhubarb Strawberry Sauce in Taste of Home April/May 2014

Nutritional Facts

1/2 cup sauce (calculated without ice cream): 188 calories, 4g fat (2g saturated fat), 9mg cholesterol, 27mg sodium, 40g carbohydrate (33g sugars, 2g fiber), 1g protein.

  • 4 cups sliced fresh or frozen rhubarb, thawed (about 10 stalks)
  • 4 cups fresh strawberries (about 1-1/4 pounds), halved
  • 1-1/2 cups sugar
  • 1/4 cup water
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/4 cup cornstarch
  • 3 tablespoons cold water
  • Vanilla ice cream
  1. In a 3-qt. slow cooker, combine the first six ingredients. Cook, covered, on low 4-5 hours or until rhubarb is tender.
  2. In a small bowl, mix cornstarch and cold water until smooth; gradually stir into sauce. Cook, covered, on low 30 minutes longer or until thickened. Serve with ice cream. Yield: 5 cups.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Rhubarb Strawberry Sauce in Taste of Home April/May 2014

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