Ingredients
6 cups chopped rhubarb (1/2-inch pieces)1 cup sugar1/2 teaspoon grated orange zest1/2 teaspoon ground ginger1 cinnamon stick (3 inches)1/2 cup white grape juice2 cups halved unsweetened strawberriesAngel food cake, pound cake or vanilla ice cream
Preparation
Place rhubarb in a 3-qt. slow cooker. Combine sugar, orange zest and ginger; sprinkle over rhubarb. Add cinnamon stick and grape juice. Cover and cook on low for 5-6 hours or until rhubarb is tender.
Stir in strawberries; cook 1 hour longer. Discard cinnamon stick. Serve with cake or ice cream.
