Description
Want a vibrant, fruity sauce that’s perfect for drizzling over cakes or ice cream? Slow-Cooked Strawberry Rhubarb Sauce is the ultimate recipe! This slow-cooker delight combines tangy rhubarb and sweet strawberries with a hint of orange zest and warm spices, creating a versatile topping that’s both easy and delicious
Ingredients
- For the Sauce:
- 6 cups chopped rhubarb (1/2-inch pieces)
- 1 cup sugar
- 1/2 teaspoon grated orange zest
- 1/2 teaspoon ground ginger
- 1 cinnamon stick (3 inches)
- 1/2 cup white grape juice
- 2 cups halved unsweetened strawberries
- For Serving:
- Angel food cake, pound cake, or vanilla ice cream
Why These Ingredients Matter
- Rhubarb: Provides a tart, juicy base that softens into a sauce.
- Sugar: Balances rhubarb’s tartness with sweetness.
- Orange Zest: Adds a bright, citrusy note.
- Ground Ginger: Brings warm, spicy depth.
- Cinnamon Stick: Infuses subtle warmth and aroma.
- White Grape Juice: Adds sweetness and moisture for cooking.
- Strawberries: Contribute sweet, fresh flavor and vibrant color.
- Cake or Ice Cream: Perfect vehicles for showcasing the sauce’s flavor.
Substitutions and Variations
- Rhubarb: Use frozen rhubarb (thawed and drained) or increase strawberries to 4 cups for less tartness.
- Sugar: Swap with honey or maple syrup; reduce to 3/4 cup for a tarter sauce.
- Orange Zest: Replace with lemon zest or 1 teaspoon orange extract.
- Ginger: Use 1/2 teaspoon fresh grated ginger or 1/4 teaspoon cinnamon for a different spice.
- Cinnamon Stick: Substitute with 1/4 teaspoon ground cinnamon.
- White Grape Juice: Swap with apple juice, water, or cranberry juice.
- Strawberries: Use raspberries, blueberries, or mixed berries.
- Gluten-Free: Naturally gluten-free; serve with gluten-free cake or ice cream.
- Lower Sugar: Use a sugar substitute like stevia or reduce sugar to 1/2 cup.
- Add-Ins: Stir in 1/4 cup chopped mint or a splash of vanilla extract after cooking.
Instructions
Step 1: Prep Your Ingredients
- Chop 6 cups rhubarb into 1/2-inch pieces (fresh or frozen, thawed if frozen).
- Measure 1 cup sugar, 1/2 teaspoon grated orange zest, 1/2 teaspoon ground ginger, and 1/2 cup white grape juice.
- Halve 2 cups unsweetened strawberries (fresh or frozen, thawed if frozen).
- Set out 1 cinnamon stick (3 inches).
- Prepare angel food cake, pound cake, or vanilla ice cream for serving.
Tip: Trim rhubarb ends and remove any stringy parts; zest only the orange’s outer peel to avoid bitterness.
Step 2: Assemble in Slow Cooker
- Add Rhubarb: Place chopped rhubarb in a 3-quart slow cooker.
- Add Seasonings: In a small bowl, combine sugar, orange zest, and ground ginger. Sprinkle over rhubarb.
- Add Cinnamon and Juice: Place the cinnamon stick in the slow cooker and pour white grape juice over the mixture.
Tip: Spread rhubarb evenly; no need to stir, as the slow cooker will meld flavors.
Step 3: Slow Cook
- Cook on Low: Cover and cook on Low for 5-6 hours, until rhubarb is tender and breaks down into a sauce-like consistency.
Tip: Check at 5 hours; stir gently if needed to ensure even cooking. The rhubarb should be soft but not mushy.
Step 4: Add Strawberries
- Stir in Strawberries: Add halved strawberries to the slow cooker and stir gently to combine.
- Cook Further: Cover and cook on Low for 1 more hour, until strawberries soften slightly but retain shape.
Tip: Adding strawberries late preserves their texture and color; stir minimally to avoid crushing them.
Step 5: Finish and Serve
- Remove Cinnamon Stick: Discard the cinnamon stick.
- Cool Slightly: Let the sauce cool for 5-10 minutes to thicken slightly.
- Serve: Spoon warm or room-temperature sauce over slices of angel food cake, pound cake, or scoops of vanilla ice cream.
Tip: Serve warm for a cozy feel or chill for a refreshing topping; store leftovers promptly.