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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 18 |
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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. 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 peel |
1/4 teaspoon ground ginger |
1 pint fresh strawberries, halved |
vanilla ice cream |
Directions:
1. Place the rhubarb, sugar, juice, cinnamon sticks, orange peel and ginger in a 3-qt. slow cooker. Cover and cook on low for 4-5 hours or until rhubarb is tender.
2. Stir in strawberries; cover and cook 15 minutes longer or until heated through. Discard cinnamon sticks. Serve with ice cream. Yield: 4-1/2 cups.
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