Slow Cooker Rhubarb Strawberry Sauce Recipe

Ingredients

4 cups sliced fresh or frozen rhubarb, thawed (about 10 stalks)4 cups fresh strawberries (about 1-1/4 pounds), halved1-1/2 cups sugar1/4 cup water3 tablespoons butter1 teaspoon vanilla extract1/4 cup cornstarch3 tablespoons cold waterVanilla ice cream

Preparation

In a 3-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low 4-5 hours or until rhubarb is tender.

In a small bowl, mix cornstarch and cold water until smooth; gradually stir into sauce. Cook, covered, on low 30 minutes longer or until thickened. Serve with ice cream.