Last month, I raved and gushed about a recipe I came up with for Bluebarb Sauce – Blueberries and Rhubarb slow cooked in the crock pot. Now, while I still think the Bluebarb is amazing, I have to recant a little of what I said because I have discovered something even more amazing: Peaches and Rhubarb. I had never tried these two together before, but on a whim at the store, with a garden full of rhubarb heavy on my mind, I thought, why not. It is one of the best culinary decisions I have ever made!
The sweet lusciousness of the peaches combined with the tangy rhubarb, some maple syrup and a hint of spices is out of this world good. It tastes like the peach pie your grandma used to make, but without the added fat of crust or butter. Rhubarb, when it is slow cooked like this, gets super soft, breaks down until it is almost emulsified into the sauce and adds an absolute amazing creaminess to the dish.
This sauce is a great topping for ice cream, oatmeal, pancakes, waffles or added to smoothies for an extra flavor boost. I like to freeze some in ice-cube trays (transferring to a plastic bag after cubes are frozen) and add it to my smoothies that way. Yum yum!
This recipe is part of the monthly Recipe Redux challenge, where a whole bunch of amazing food bloggers get together and post their recipes for healthier dishes. The theme this month is Fresh From the Garden. This sauce will have you hurrying out to your garden to gather peaches and rhubarb or if you don’t have them already, you’ll be planting them! Enjoy 🙂
This recipe has also been shared on the awesome Plant Based Potluck and Healthy Vegan Fridays.
- 3 lbs rhubarb, cut in 1″ pieces
- 2 lbs fresh peaches, peeled and cut up
- 1 cup maple syrup (you can use more or less, depending on your own preference)
- ½ teaspoon ground cinnamon
- ½ teaspoon ginger
- Throw all ingredients in the slow cooker
- Set on low and let it cook for 4 hours.
- Remove the lid, keeping it on low, and let it cook for another 2 hours. Removing the lid allows a lot of the water to evaporate off and makes a thicker sauce. **
- Store in jars in the fridge up to 2 weeks or freeze. You can also make ice cubes of the sauce and store it that way for easy use later on.
I’m a fan of slow cooker recipes and this one looks fantastic! Maple syrup is such an awesome sweetener and rhubarb goes great with peaches (not just strawberries)
Thanks! I was very happy to discover how well rhubarb and peaches go together.
🙂
This sauce looks divine, it’s been too long since I’ve indulged in rhubarb! And what a fantastic idea about freezing into cubes to add to smoothies – OMG yum!
Thanks! It is divine :-). Just had some on my oatmeal this morning – yummy!!
What a great idea to combine peaches and rhubarb. Fabulous recipe.! I love the fact that you use maple syrup, because that has nutritional value as well as being delicious and sweet. Saw you at the Plant based blog hop and will pin this asap. Warm regards, Nancy A @obloggernewbie.blogspot.com
Oh thank you! I like using maple syrup whenever I can, plus I’m a Vermonter so it’s kind of in my blood :~). I had no idea peaches & rhubarb would go so well together but boy am I glad I did!
Bluebarb was pretty fantastic – but I agree that the peach & rhubarb combo is even better! This recipe sounds delicious. I can picture enjoying it over a nice oatmeal… mmmm.
Thank you so much for sharing this at Healthy Vegan Fridays – I’m pinning this.
Thank you! The other day I was eating it right out of the jar haha – it makes a great dessert just on it’s own too 🙂
So yummy! I am delighted that you shared your healthy and delicious Peachy Rhubarb Sauce in the Slow Cooker with us at the Plant-Based Potluck Party Link Up. I appreciate it and I can’t wait to try this awesome recipe. I’m pinning and sharing.
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