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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 10 |
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In Harkers Island, North Carolina, Judith Waxman prepares a tart and tangy fruit sauce that's excellent over pound cake or ice cream. I've served this rosy-colored mixture many times and gotten rave reviews from friends and family, she assures. Ingredients:
6 cups chopped rhubarb (1/2-inch pieces) |
1 cup sugar |
1/2 teaspoon grated orange peel |
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:
1. Place rhubarb in a 3-qt. slow cooker. Combine sugar, orange peel 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. Yield: 10 servings.
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