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.

Peachy Rhubarb Sauce (in the Slow Cooker) Save Print Prep time 15 mins Cook time 6 mins Total time 21 mins Jenny Dunklee | The Lazy Vegan Baker: Jenny Dunklee Serves: 4 pints Ingredients 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 Instructions 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. Notes **The first time I made this I ended up burning it (so upsetting!) because I let it go 4 hours without the lid and it cooked down to much and overcooked around the sides. Don't let it overcook!!! Six hours total is the max and keep it on low the whole time :-). Wordpress Recipe Plugin by EasyRecipe 3.5.3208