Slow Cooker Rhubarb Strawberry Sauce Recipe

By á-2904

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

Preparation

Step 1

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.