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Slow-Cooker Rhubarb Strawberry Sauce

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
  • Total Time
    Prep: 15 min. Cook: 4-1/2 hours
  • Makes
    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

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.
Nutrition Facts
1/2 cup sauce: 188 calories, 4g fat (2g saturated fat), 9mg cholesterol, 27mg sodium, 40g carbohydrate (33g sugars, 2g fiber), 1g protein.

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