SLOW-COOKER RHUBARB STRAWBERRY SAUCE RECIPE
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
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- In a 3-qt. slow cooker, combine the first six 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.
- Yield: 5 cups.
- Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
- Originally published as Rhubarb Strawberry Sauce in Taste of Home
- April/May 2014
- Nutritional Facts
- 2 cup sauce (calculated without ice cream) equals 188 calories, 4 g fat (2 g saturated fat), 9 mg cholesterol, 27 mg sodium, 40 g carbohydrate, 2 g fiber, 1 g protein.
- Add to Recipe Box
- Email a Friend
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
