Description

Craving a sweet-tart dessert topping that’s as versatile as it is delicious? Slow-Cooked Strawberry Rhubarb Sauce is the perfect blend of tangy rhubarb and juicy strawberries, simmered with a touch of orange zest and cinnamon for a warm, vibrant flavor. Made effortlessly in a slow cooker, this sauce is ideal for drizzling over cakes, ice cream, or even breakfast dishes

Ingredients

Slow-Cooked Strawberry Rhubarb Sauce uses fresh, straightforward ingredients to create its signature sweet-tart profile. Here’s what you need and why each one matters:

Rhubarb (6 cups, chopped into 1/2-inch pieces): The tart, fibrous star that gives the sauce its tangy backbone and tender texture.
Sugar (1 cup): Sweetens the tart rhubarb and strawberries, creating a balanced sauce.
Grated Orange Zest (1/2 teaspoon): Adds a bright, citrusy note that enhances the fruit flavors.
Ground Ginger (1/2 teaspoon): Brings a warm, slightly spicy depth to complement the tartness.
Cinnamon Stick (1, 3 inches): Infuses a subtle, warm spice that rounds out the sauce.
White Grape Juice (1/2 cup): Provides liquid to help cook the rhubarb and adds a mild, sweet flavor.
Unsweetened Strawberries (2 cups, halved): Add fresh, sweet juiciness and vibrant color to the sauce.
Angel Food Cake, Pound Cake, or Vanilla Ice Cream: Perfect vehicles for serving the warm sauce, soaking up its flavors.

Substitutions and Variations

Rhubarb: Swap half the rhubarb for apples or pears for a milder tartness (adjust sugar as needed).
Strawberries: Use raspberries, blueberries, or mixed berries for a different fruit profile.
Sugar: Reduce to 3/4 cup for a tarter sauce or use honey or maple syrup for a natural sweetener.
Grape Juice: Substitute with apple juice, orange juice, or water with a splash of lemon juice.
Ginger: Replace with 1/4 teaspoon ground nutmeg or allspice for a different warm spice.
Serving Options: Try over yogurt, pancakes, waffles, or cheesecake for variety.

Pro Tip: Choose firm, bright red rhubarb stalks for the best flavor and texture, and cut them uniformly for even cooking.

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Instructions

Prep the Rhubarb:
- Place 6 cups chopped rhubarb (1/2-inch pieces) in a 3-quart slow cooker.
- Tip: Chop rhubarb evenly to ensure it cooks uniformly.
Add Seasonings:
- In a small bowl, combine 1 cup sugar, 1/2 teaspoon grated orange zest, and 1/2 teaspoon ground ginger. Sprinkle over the rhubarb.
- Add 1 cinnamon stick and pour in 1/2 cup white grape juice.
- Tip: Stir gently to coat the rhubarb with the sugar mixture.
Cook the Base:
- Cover and cook on low for 5-6 hours, until the rhubarb is tender and breaks down into a sauce-like consistency.
- Tip: Check at 5 hours; rhubarb should be soft but not mushy.
Add Strawberries:
- Stir in 2 cups halved unsweetened strawberries. Cover and cook on low for 1 hour longer, until strawberries soften slightly but retain some shape.
- Tip: Stir gently to avoid crushing the strawberries.
Finish:
- Remove and discard the cinnamon stick.
- Tip: Taste and adjust sweetness with a bit more sugar if needed.
Serve:
- Serve warm over angel food cake, pound cake, or vanilla ice cream.
- Tip: Let cool slightly (5-10 minutes) for easier serving, especially over ice cream.

Cooking Tips:

Don’t Overcook Strawberries: Adding them at the end keeps their texture and fresh flavor intact.
Stir Sparingly: Avoid stirring too much to maintain some fruit chunks for texture.
Check Liquid: If the sauce is too thin, cook uncovered for the last 30 minutes to thicken.