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, OR
PREP: 15 MIN. • COOK: 4 1/2 HOURS • MAKES: 5 CUPS
4 cups sliced fresh or frozen rhubarb, thawed (about 10 stalks)
4 cups fresh strawberries (about 1 1/4 pounds), halved
1 1/2 cups sugar
1/4 cup water
3 tablespoons butter
1 teaspoon vanilla extract
1/4 cup cornstarch
3 tablespoons cold water
Vanilla ice cream
1. In a 3-qt. slow cooker, combine the first six ingredients. Cook, covered, on low for 4-5 hours or until the rhubarb is tender.
2. In a small bowl, mix cornstarch and cold water until smooth; gradually stir into the sauce. Cook, covered, on low for 30 minutes longer or until thickened. Serve with ice cream.
Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.