Taste of Home
Slow-Cooker Rhubarb Strawberry Sauce
TOTAL TIME: Prep: 15 min. Cook: 4-1/2 hours
YIELD: 5 cups.
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
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4 cups sliced fresh or frozen rhubarb, thawed (about 10 stalks)
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4 cups fresh strawberries (about 1-1/4 pounds), halved
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1-1/2 cups sugar
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1/4 cup water
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3 tablespoons butter
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1 teaspoon vanilla extract
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1/4 cup cornstarch
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3 tablespoons cold water
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Vanilla ice cream
Directions
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1.
In a 3-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low 4-5 hours or until rhubarb is tender.
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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.
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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