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Slow-Cooker Strawberry Rhubarb Sauce

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

Directions

  • 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.
  • 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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