Rhubarb Strawberry Sauce

I’m in the Taste of Home Magazine!!

Simple but sweet! It is so fun to have one of your recipes show up in a national magazine. I entered my Rhubarb Strawberry Sauce in Taste of Home’s Spring Slow Cooker Contest last year. I received an email that my recipe was chosen as an honorable mention.

My Rhubarb Strawberry sauce recipe in Taste of Home Magazine

My Rhubarb Strawberry sauce recipe in Taste of Home Magazine


I also received a cookbook as a gift. Funny thing about the cookbook I received, it was a cookbook on pies. Now my family and some of my close friends know that I do not make pies. Flakey crust is not my middle name. So I enjoyed a good laugh when I opened the box and saw the cookbook. I posted on my Facebook page asking my followers “who told of me?”.  Actually the cookbook is great. It contains a wide variety of pies that don’t require a flakey crust.

Taste of Home Best Loved Pies

My gift from Taste of Home for being selected as an honorable mention.


So while I was visiting my parents in North Dakota my mom got her new Taste of Home magazine in the mail. I had a feeling my recipe would be in this issue so I asked her if I could take off the plastic wrap and search the pages. Sure enough, I turned to mom and told her to take a look at what’s in this issue. She enjoyed sharing the moment with me. She is a fabulous chef and caterer. If ever someday I can make potato salad as great as hers!!

Taste of Home Magazine April/May 2014

Taste of Home Magazine April/May 2014


Taste of Home Magazines have always been one of my favorites. They also have on-going recipe contests of all kinds. Check out their website here to see what is running right now.


My Slow Cooker Rhubarb Strawberry Sauce
4 cups rhubarb, diced
4 cups strawberries, halved
1 ½ cups sugar
1 cup water
2 tsp vanilla extract
3 tablespoons unsalted butter
2 tablespoons cornstarch and ¼ cup cold water, stirred together until smooth
In a slow cooker, mix together all of the ingredients except the cornstarch and water mixture. Set on high for 4 hours or on low for up to 8 hours. The last ½ hour before the end of the cooking time, stir in the cornstarch mixture and continue cooking to thicken. Serve warm over ice cream, cake or as a filling for crisps/cobblers.

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