SLOW-COOKER RHUBARB STRAWBERRY SAUCE RECIPE

Steps:

• 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.
• Originally published as Rhubarb Strawberry Sauce in Taste of Home
• April/May 2014
• Nutritional Facts
• 2 cup sauce (calculated without ice cream) equals 188 calories, 4 g fat (2 g saturated fat), 9 mg cholesterol, 27 mg sodium, 40 g carbohydrate, 2 g fiber, 1 g protein.
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