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Slow-Cooked Strawberry Rhubarb Sauce

This tart and tangy fruit sauce is excellent over pound cake or ice cream. I've served this topping many times and gotten rave reviews from friends and family. —Judith Wasman, Harkers Island, North Carolina
  • Total Time
    Prep: 10 min. Cook: 6 hours
  • Makes
    10 servings

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

Directions

  • 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.
  • 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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