Ingredients

The following ingredients have 10 Servings
  • 6 Cups Chopped Rhubarb
  • 1 Cup Granulated Sugar (*See note)
  • 1 Teaspoon Grated Orange Zest
  • 1/2 Teaspoon Ground Ginger
  • 2 Cups Diced Fresh Strawberries
  • 1 Whole Cinnamon Stick

Instruction

  • Add all ingredients to a 6 quart or larger slow cooker and stir to combine.
  • Cover and cook on LOW heat for 5 hours.
  • Remove lid and and using tongs or a fork, fish out the cinnamon stick and discard.
  • 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.