Slow Cooker Rhubarb Strawberry Sauce

1. 1

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

2. 2

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.