Desserts


 

Stewed Rhubarb and Strawberries

Rhubarb and strawberries stewed in a slow cooker. Served with custard and ice cream.



Ingredients:

4 cups frozen cut rhubarb
4 cups frozen strawberries
1 ½ cups granulated sugar
½ cup water

Method:
Place rhubarb and strawberries, sugar and water in slow cooker. Cover. Cook on Low for 6- 7 hours. Serve with custard and ice cream.

Makes 6 cups

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Rated 2.7/5 stars (1118 votes cast)