Best 2 Slow Cooker Rhubarb Strawberry Sauce Recipes

Are you looking for an easy and delicious recipe for slow cooker rhubarb strawberry sauce? Look no further! This delightful sauce is the perfect combination of sweet and tart and can be used as a topping for pancakes, waffles, French toast, or ice cream. It's also a great way to use up extra rhubarb and strawberries from your garden. With just a few simple ingredients and a slow cooker, you can have this delicious sauce ready in no time.

Check out the recipes below so you can choose the best recipe for yourself!

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 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

Tips:

Use fresh, ripe rhubarb and strawberries for the best flavor.
If your rhubarb is particularly tart, you may want to add a little more sugar to the sauce.
You can use a food processor or a blender to puree the rhubarb and strawberries, if desired.
Be sure to cook the sauce until it has thickened, about 1 hour on high or 2 hours on low.
Serve the sauce warm or cold, over pancakes, waffles, ice cream, or yogurt.

Conclusion:

This slow cooker rhubarb strawberry sauce is a delicious and easy way to enjoy the flavors of summer. It's perfect for breakfast, lunch, or dinner, and can be served over a variety of dishes. So next time you have some extra rhubarb and strawberries, be sure to give this recipe a try.

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