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Strawberry Rhubarb Sauce
6 cups chopped rhubarb (1/2-inch pieces)
1 cup sugar
1/2 teaspoon grated orange peel
1/2 teaspoon ground ginger
1 cinnamon stick (3 inches)
1/2 cup white grape juice
2 cups halved unsweetened strawberries
pound cake or vanilla ice cream
Place rhubarb in a slow cooker. Combine sugar, orange peel and ginger; sprinkle over rhubarb. Add cinnamon stick and grape juice. Cover and cook on low for 5-6 hours or until rhubarb is tender. Stir in strawberries; cook 1 hour longer. Discard cinnamon stick. Serve over cake or ice cream.
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