Slow-Cooker Strawberry Rhubarb Sauce

Name: Slow-Cooker Strawberry Rhubarb Sauce
Prep time: 15 min
Cook time: 4 h 15 min
Total time: 4 h 30 min
Yield: 4-1/2 cups.
Ingredients: 6 cups sliced fresh or frozen rhubarb, thawed; 1 cup sugar; 1/2 cup unsweetened apple juice; 3 cinnamon sticks (3 inches); 1/2 teaspoon grated orange zest; 1/4 teaspoon ground ginger; 1 pint fresh strawberries, halved; Vanilla ice cream

TOTAL TIME: Prep: 15 min. Cook: 4-1/4 hours YIELD: 4-1/2 cups.

A neighbor shared the recipe for this wonderful fruit sauce with me. It's a great way to use up a bumper crop of rhubarb. We like it over ice cream, pancakes and even fresh, hot biscuits. —Nancy Cowlishaw, Boise, Idaho

Ingredients

6 cups sliced fresh or frozen rhubarb, thawed
1 cup sugar
1/2 cup unsweetened apple juice
3 cinnamon sticks (3 inches)
1/2 teaspoon grated orange zest
1/4 teaspoon ground ginger
1 pint fresh strawberries, halved
Vanilla ice cream

Directions

1. Place the rhubarb, sugar, juice, cinnamon sticks, orange zest and ginger in a 3-qt. slow cooker. Cover and cook on low for 4-5 hours or until rhubarb is tender.
2. Stir in strawberries; cover and cook 15 minutes longer or until heated through. Discard cinnamon sticks. Serve with ice cream.

Nutrition Facts

1/4 cup: 60 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 15g carbohydrate (13g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1 fruit.

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