A neighbor shared with me the recipe for this wonderful fruit sauce. 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, ID
PREP: 15 MIN. • COOK: 4 1/4 HOURS • MAKES: 4 1/2 CUPS
6 cups sliced fresh or frozen rhubarb, thawed
1 cup sugar
1/2 cup unsweetened apple juice
3 cinnamon sticks (3 inches)
1/2 teaspoon grated orange peel
1/4 teaspoon ground ginger
1 pint fresh strawberries, halved
Vanilla ice cream
1. Place the rhubarb, sugar, juice, cinnamon sticks, orange peel and ginger in a 3-qt. slow cooker. Cover and cook on low for 4-5 hours or until rhubarb is tender.
2. Stir in strawberries; cover and cook 15 minutes longer or until heated through. Discard cinnamon sticks. Serve with ice cream.
PER SERVING 1/4 cup (calculated without ice cream) equals 60 cal., trace fat (trace sat. fat), 0 chol., 2 mg sodium, 15 g carb., 1 g fiber, trace pro. Diabetic Exchange: 1 fruit.