3 Rhubarb Stalks, washed and sliced
4 Braeburn Apples, washed and sliced into chips
1/4 cup granulated sugar
1/4 cup water
2 baskets of Strawberries, rinsed and quartered
Cover bottom of slow cooker with rhubarb and place cinnamon stick in center. Sprinkle sugar over rhubarb. Layer apple slices over rhubarb, covering the rhubarb entirely. Drizzle water over apple layer. Cook on low for 5-6 hours. Mix in strawberries and cook on low for another hour.
This sauce is perfect over slow churn vanilla bean ice cream. It would also be great in oatmeal, yogurt, and who knows what else!
Serving size will vary but 1/12th of the pot is 1 Point.
I get asked by readers if I am being paid to push products. The simple answer is no. In fact, most of the products I write about are ones I have found and purchased during my trips to the grocery store or on the road. Occasionally, a company will send a sample my way and if I believe the product will serve a need for my readers and I would buy the product myself, then I will share it with you. Sometimes I will write to a company after reading about it, if I believe it will help us lead healthier lifestyles. But even then, if the product doesn't pass my scrutiny, it won't make the screen of Uncovering Food. You can trust that every product or recipe posted here has passed through my lips, and that I wouldn't blog about it if it wasn't worthy of you... my favorite readers.