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.

 

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.

 

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 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.