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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

1 review

Contest Winner

Test Kitchen Approved

Total Time

Prep: 15 min. Cook: 4-1/2 hours

Makes

5 cups

Updated: Jul. 25, 2023

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

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

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.

Slow-Cooker Rhubarb Strawberry Sauce

Ingredients

Directions

Nutrition Facts

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