Slow-Cooker Rhubarb Strawberry Sauce

Name: Slow-Cooker Rhubarb Strawberry Sauce
Prep time: 15 min
Cook time: 4 h 30 min
Total time: 4 h 45 min
Yield: 5 cups.
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

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

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 6 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.