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Slow-Cooked Strawberry Rhubarb Sauce

0 | 0 Reviews
Total Time:Prep: 10 min. Cook: 6 hours

By Taste Of Home Editorial Team

Recipe by Judith Wasman, Harkers Island, North Carolina

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 23, 2022

This tart and tangy fruit sauce is excellent over pound cake or ice cream. I have served this topping many times and have gotten rave reviews from friends and family. —Judith Wasman, Harkers Island, North Carolina

TEST KITCHEN APPROVED

Slow-Cooked Strawberry Rhubarb Sauce

0 | 0 Reviews Add your review
Yield:10 servings
Prep:10 min
Cook:6 hours
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Ingredients

  • 6 cups chopped rhubarb (1/2-inch pieces)
  • 1 cup sugar
  • 1/2 teaspoon grated orange zest
  • 1/2 teaspoon ground ginger
  • 1 cinnamon stick (3 inches)
  • 1/2 cup white grape juice
  • 2 cups halved unsweetened strawberries
  • Angel food cake, pound cake or vanilla ice cream
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Directions

  1. Place rhubarb in a 3-qt. slow cooker. Combine sugar, orange zest and ginger; sprinkle over rhubarb. Add cinnamon stick and grape juice. Cover and cook on low for 5-6 hours or until rhubarb is tender.
  2. Stir in strawberries; cook 1 hour longer. Discard cinnamon stick. Serve with cake or ice cream.

Nutrition Facts

1/2 cup: 111 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 28g carbohydrate (24g sugars, 2g fiber), 1g protein.
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