Peachy Rhubarb Sauce (in the Slow Cooker)
Jenny Dunklee | The Lazy Vegan Baker: 
Prep time: 
Cook time: 
Total time: 
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
  1. Throw all ingredients in the slow cooker
  2. Set on low and let it cook for 4 hours.
  3. 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. **
  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.
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 :-).
Recipe by The Lazy Vegan Baker at https://thelazyveganbaker.com/2015/07/21/peachy-rhubarb-sauce-in-the-slow-cooker/