Ingredients
6 cups sliced fresh or frozen rhubarb, thawed1 cup sugar1/2 cup unsweetened apple juice3 cinnamon sticks (3 inches)1/2 teaspoon grated orange zest1/4 teaspoon ground ginger1 pint fresh strawberries, halvedVanilla ice cream
Preparation
Place the rhubarb, sugar, juice, cinnamon sticks, orange zest and ginger in a 3-qt. slow cooker. Cover and cook on low for 4-5 hours or until rhubarb is tender.
Stir in strawberries; cover and cook 15 minutes longer or until heated through. Discard cinnamon sticks. Serve with ice cream.
