Slow cooking Thursday and more!

I'm combining two things today. Sandra who hosts Slow Cooking Thursday has been gone a month and I've missed her posts and the Thursday recipes. But - she's back!
Megan is also hosting her "10 Best Recipes" again this week. Her theme this week is Summer Fruit Recipes. So this week I'm combining the two and giving you a few recipes that meet both requirements. Hope you enjoy them.
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Strawberry Rhubarb Sauce
6 cups chopped rhubarb
1 cup sugar
1/2 teaspoon ground ginger
1 cinnamon stick
1/2 cup white grape juice
2 cups halved fresh strawberries
Place Rhubarb in 3 to 4 quart slow cooker.. Combine sugar and ginger; sprinkle over rhubarb. Add cinnamon stick and grape juice. Cover and cook on low for 5-6 hours or until rhubarb is tender. Stir in strawberries; cook 1 hour longer. Discard cinnamon stick. Serve over cubed pound cake, cubed angel food cake or vanilla ice cream.

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Black and Blue Cobbler

1 cup flour
1 1/2 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 beaten eggs
2 tablespoons milk
2 tablespoons vegetable oil
2 cups fresh or frozen blueberries
2 cups fresh or frozen blackberries (may use all blueberries if blackberries are unavailable)
3/4 cup water
In bowl, combine flour, 3/4 cup sugar, baking powder, salt, cinnamon and nutmeg. Combine eggs, milk and oil; stir into dry ingredients just until moistened. Spread batter evenly onto bottom of 5 quart slow cooker. In sauce pan, combine berries, water, and remaining sugar; bring to boil. Remove from heat and immediately pour over batter.
Cover and cook on high for 2 to 2 1/2 or until a toothpick inserted into the batter comes out clean. Turn off cooker. Uncover and let stand for 30 minutes before serving. Serve with whipped cream or ice cream if desired. Serves 6.
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For more Slowcooking recipes visit Sandra at Diary of a SAHM. For more Summer fruit recipes visit Megan at Fried Okra.