Best Slow Cooker Rhubarb Strawberry Sauce Recipes

SLOW-COOKER STRAWBERRY RHUBARB SAUCE

Slow-Cooker Strawberry Rhubarb Sauce image

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

Provided by Taste of Home

Categories Desserts

Time 4h30m

Yield 4-1/2 cups.

Number Of Ingredients 8

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

Steps:

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 : Calories 60 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

SLOW-COOKER RHUBARB STRAWBERRY SAUCE

Slow-Cooker Rhubarb Strawberry Sauce image

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 Taste of Home

Categories Desserts

Time 4h45m

Yield 5 cups.

Number Of Ingredients 9

Ingredients

4 cups sliced fresh or frozen rhubarb, thawed (about 10 stalks)
4 cups fresh strawberries (about 1-1/4 pounds), halved
1-1/2 cups sugar
1/4 cup water
3 tablespoons butter
1 teaspoon vanilla extract
1/4 cup cornstarch
3 tablespoons cold water
Vanilla ice cream

Steps:

In a 3-qt. slow cooker, combine the first 6 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.

Nutrition Facts : Calories 188 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 27mg sodium, Carbohydrate 40g carbohydrate (33g sugars, Fiber 2g fiber), Protein 1g protein.

SLOW-COOKER RHUBARB STRAWBERRY SAUCE RECIPE

Slow-Cooker Rhubarb Strawberry Sauce Recipe image

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

Ingredients

4 cups sliced fresh or frozen rhubarb, thawed (about 10 stalks)
4 cups fresh strawberries (about 1-1/4 pounds), halved
1-1/2 cups sugar
1/4 cup water
3 tablespoons butter
1 teaspoon vanilla extract
1/4 cup cornstarch
3 tablespoons cold water
Vanilla ice cream

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.
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