This easy Crock Pot Strawberry Rhubarb Sauce is a bright, sweet-tart topping that’s perfect over ice cream, pound cake, waffles, or yogurt. It’s simple to make in a slow cooker and stores well in the refrigerator for up to a week.
Crock Pot Strawberry Rhubarb Sauce
Prep Time:5 minutes
Cook Time:5 hours 15 minutes
Total Time:5 hours 20 minutes
Ingredients
- 6 Cups sliced fresh or frozen rhubarb thawed if frozen
- 1 cup granulated sugar
- 1/2 cup unsweetened apple juice
- 3 cinnamon sticks
- 1/2 tsp grated orange peel
- 1/4 tsp ground ginger
- 1 pint fresh strawberries halved
Instructions
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Add the sliced rhubarb, sugar, apple juice, cinnamon sticks, grated orange peel, and ground ginger to a 3‑quart slow cooker.
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Cover and cook on low for 4–5 hours, until the rhubarb is very tender and breaking down.
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Stir in the halved strawberries, replace the lid, and cook an additional 15 minutes or until the strawberries are warmed through.
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Remove and discard the cinnamon sticks. If you prefer a smoother sauce, mash gently with a potato masher or pulse briefly with an immersion blender.
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Serve warm spooned over ice cream, pound cake, waffles, pancakes, or yogurt.
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Store any leftover sauce in a sealed container in the refrigerator for up to one week.
Servings: 4 1/2 cups
Author: Amanda Carlisle