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5* SC: Strawberry Rhubarb Sauce (18)

Source of Recipe

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5* SC: Strawberry Rhubarb Sauce (18)

Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008
3 reviews rate this recipe 5 Stars!
Exchanges
Prep: 15 min. Cook: 4-1/4 hours
Yield: 4-1/2 cups. (18 servings)

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 peel
• 1/4 teaspoon ground ginger
• 1 pint fresh strawberries, halved
•
• Vanilla ice cream

Directions:
1. Place the rhubarb, sugar, juice, cinnamon sticks, orange peel 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.

1/4 cup (calculated without ice cream) equals 60 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 15 g carbohydrate, 1 g fiber, trace protein. ++++ Exchange: 1 fruit.