Bluebarb Sauce in the Slow Cooker (Bluebarb = Rhubarb + Blueberries)
Jenny Dunklee | The Lazy Vegan Baker: 
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Blueberries and Rhubarb combined in the slow cooker (crockpot) to make an awesome dessert sauce.
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
  1. Throw all ingredients in the slow cooker
  2. Set on low and let it cook for 4 hours.
  3. 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.
  4. 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.
Recipe by The Lazy Vegan Baker at https://thelazyveganbaker.com/2015/06/03/bluebarb-sauce-in-the-slow-cooker-bluebarb-rhubarb-blueberries/