Slow-Cooker Rhubarb Strawberry Sauce

Total Time:Prep: 15 min. Cook: 4-1/2 hours

Recipe by Kim Banick, Turner, Oregon

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 25, 2023

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

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Slow-Cooker Rhubarb Strawberry Sauce

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Yield:5 cups
Prep:15 min
Cook:4 hours 30 min
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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
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Directions

  1. 1
    In a 3-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low 4-5 hours or until rhubarb is tender.
  2. 2
    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

1/2 cup sauce: 188 calories, 4g fat (2g saturated fat), 9mg cholesterol, 27mg sodium, 40g carbohydrate (33g sugars, 2g fiber), 1g protein.
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