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Crock-Pot Rhubarb Strawberry Sauce Recipe
Serve this amazing strawberry and rhubarb sauce spooned over vanilla bean ice cream, angel food or pound cake for a simple and fruity dessert.
Servings Prep Time
12Servings 10Minutes
Cook Time
5Hours
Servings Prep Time
12Servings 10Minutes
Cook Time
5Hours
Ingredients
Instructions
  1. Add all ingredients to a 6 quart or larger slow cooker and stir to combine.
  2. Cover and cook on LOW heat for 5 hours.
  3. Remove lid and and using tongs or a fork, fish out the cinnamon stick and discard.
  4. Serve warm strawberry rhubarb sauce over ice cream or angel food cake OR spoon sauce into a food safe container and chill in the refrigerator for up to 2 weeks.
Recipe Notes

This sauce will be a little on the tart side using 1 cup of sugar. If you would like your sauce to be sweeter you can increase the sugar to suit your tastes using up to 2 cups total of sugar.

Nutrition Information
Nutrition Facts
Crock-Pot Rhubarb Strawberry Sauce Recipe
Amount Per Serving
Calories 115 Calories from Fat 4
% Daily Value*
Total Fat 0.4g 1%
Saturated Fat 0.1g 1%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.1g
Sodium 5mg 0%
Potassium 404mg 12%
Total Carbohydrates 28g 9%
Dietary Fiber 3g 12%
Sugars 23g
Protein 1g 2%
Vitamin A 1%
Vitamin C 36%
Calcium 8%
Iron 2%
* Percent Daily Values are based on a 2000 calorie diet.