SLOW-COOKER RHUBARB STRAWBERRY SAUCE
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
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
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
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
HOMEMADE STRAWBERRY RHUBARB SAUCE
You'll love how well this strawberry rhubarb sauce goes with pancakes. It's a fresh from the farmers market favorite! -Mia Werner, Waukegan, Illinois
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 1-3/4 cups.
Number Of Ingredients 5
Steps:
- In a small saucepan, combine strawberries, rhubarb and sugar; bring to a boil over medium heat, stirring to dissolve sugar. In a small bowl, mix cornstarch and water until smooth; stir into fruit mixture. Cook and stir until thickened, 1-2 minutes. Serve warm or refrigerate, covered, and serve cold.
Nutrition Facts :
STEWED STRAWBERRY AND RHUBARB
This simple, creamy, and sweet dessert is a great way to use summer strawberries and rhubarb.
Provided by Fishydo9
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 55m
Yield 8
Number Of Ingredients 5
Steps:
- Combine rhubarb, strawberries, and sugar in a large bowl. Mix well so that the sugar evenly coats the fruit. Let stand for 15 minutes.
- Add fruit and sugar mixture to a medium saucepan. Cook over medium heat, stirring occasionally, for 15 minutes. Season with salt. Remove from heat and let cool.
- Spoon small portions of the stewed fruit into bowls. Drizzle each serving with a few tablespoons of half-and-half.
Nutrition Facts : Calories 119.1 calories, Carbohydrate 20.9 g, Cholesterol 11.2 mg, Fat 3.8 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 2.2 g, Sodium 35.8 mg, Sugar 15.4 g
STRAWBERRY RHUBARB SAUCE
A simple recipe that tastes great as a topping on vanilla ice cream or pancakes.
Provided by Shalaine_1
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 20
Number Of Ingredients 7
Steps:
- Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat. Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork. Stir in food coloring, if using. Serve warm or cold.
Nutrition Facts : Calories 44 calories, Carbohydrate 10.8 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 0.7 mg, Sugar 8.9 g
STRAWBERRY RHUBARB SAUCE
This versatile sauce brings a sunny new taste to pound cake, ice cream and bread pudding. I wouldn't be without it! As a mother of two, I don't have time for long, tricky recipes - this one fits my lifestyle. -Mary Pittman, Shawnee, Kansas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 cups.
Number Of Ingredients 10
Steps:
- In a saucepan, combine rhubarb, water, sugar, lemon zest and salt; bring to a boil. Reduce heat. Cook, uncovered, over medium heat until rhubarb is soft, about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. If desired, add food coloring. Cool. Serve over cake.
Nutrition Facts : Calories 43 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 51mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.
STRAWBERRY RHUBARB SAUCE
Steps:
- In a heavy saucepan over medium heat combine sugar and water. Stir to dissolve sugar. Add rhubarb and allow to simmer for 15 minutes or until tender. Add strawberries and lemon juice and simmer for 10 minutes more. Allow mixture to cool for about 10 minutes.
- In batches, if necessary, puree mixture in blender. Add water if mixture appears too thick. Drizzle over yogurt or ice cream or serve with crumpets and sweetened whipped cream.
STRAWBERRY RHUBARB SAUCE
Make and share this Strawberry Rhubarb Sauce recipe from Food.com.
Provided by dicentra
Categories Fruit
Time 5h10m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine rhubarb, sugar, cinnamon and juice in slow cooker. Cover and cook on low 5-6 hours or until rhubarb is tender.
- Stir in strawberries and cook 1 hour longer. Remove cinnamon stick before serving.
Nutrition Facts : Calories 135.5, Fat 0.3, SaturatedFat 0.1, Sodium 5.5, Carbohydrate 33.6, Fiber 2.4, Sugar 29.4, Protein 1.2
STRAWBERRY-RHUBARB SAUCE
Use this recipe when making our Almond Custard Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 2 1/2 cups
Number Of Ingredients 4
Steps:
- Bring rhubarb, sugar, and 1/4 cup water to a simmer in a medium saucepan over medium-high heat, stirring occasionally. Cook until liquid is reduced by half, about 8 minutes. Stir in strawberries and vanilla; cook until berries are softened, about 3 minutes more. Serve the sauce warm or at room temperature.
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