Everyone always talks about rhubarb and strawberries, as if they are the only fruit you can pair rhubarb with, like they’re long-lost twins who need to be in each other’s company, but there is something far better than the rhubarb/strawberry combination and this is it. Blueberries and Rhubarb are a great match, with the sweetness of the blueberries complementing the sourness of the rhubarb. I found it didn’t even need a whole lot of sweetener as the blueberries acted as a natural sweetener.

But really, this recipe was created for all of those out there, myself included, who hate the taste/texture/ and overall weirdness of cooked strawberries. Don’t be ashamed, you are not alone; strawberries should not be cooked, just eaten fresh! Blueberries, on the other hand, are wonderful cooked & baked & roasted & tossed in the slow cooker! And isn’t the color just amazing.

Some ways to enjoy Bluebarb Sauce

topping for ice cream, served with meringues, eaten plain or with a dollop of coconut whipped cream, in oatmeal or other hot breakfast cereal (my personal favorite!)

This post has been added to the awesome Plant Based Potluck Linkup – visit the potluck party for inspiration and awesome recipes! Also on my favorite Healthy Vegan Fridays, another awesome place for recipes and inspiration.

Bluebarb Sauce in the Slow Cooker (Bluebarb = Rhubarb + Blueberries) Save Print Prep time 10 mins Cook time 4 hours Total time 4 hours 10 mins Blueberries and Rhubarb combined in the slow cooker (crockpot) to make an awesome dessert sauce. Jenny Dunklee | The Lazy Vegan Baker: Jenny Dunklee Serves: 5 Ingredients 3 lbs rhubarb, cut in 1" pieces

2 lbs blueberries, fresh or frozen (just defrost them before putting in the slow cooker)

1½ cups maple syrup (you can use more or less, depending on your own preference)

½ teaspoon ground cinnamon Instructions Throw all ingredients in the slow cooker Set on low and let it cook for 4 hours. Remove the lid, turn it to high and let it cook for another 3-4 hours until it reaches your desired consistency. 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. Wordpress Recipe Plugin by EasyRecipe 3.5.3208