Crock Pot Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp
Strawberry Rhubarb Crisp. Alan Richardson/Getty Images
  • 3 hrs 15 mins
  • Prep: 15 mins,
  • Cook: 3 hrs
  • Yield: 4 to 6 Servings

This easy rhubarb crisp is cooked in the slow cooker. The strawberry rhubarb filling is topped with a simple brown sugar and oat crumb mixture. Use fresh rhubarb and strawberries in the recipe.

Serve the dessert hot from the slow cooker with whipped cream or ice cream.

See Also
Classic Rhubarb Custard Pie
Quick and Easy Rhubarb Chutney
Rhubarb Crisp With Crunchy Oat Topping​

What You'll Need

  • 3 cups rhubarb (diced)
  • 3 cups strawberries (chopped)
  • 2/3 cup sugar (granulated)
  • 1 teaspoon lemon peel (grated)
  • 2 teaspoons cornstarch
  • For the Crumb Topping:
  • 1 cup all-purpose flour
  • 1 cup quick oats
  • 3/4 cup brown sugar (packed)
  • 1/4 teaspoon cinnamon (ground)
  • 1/2 cup butter (cold)

How to Make It

  1. Lightly butter the bottom and sides of a medium slow cooker.
  2. Combine the diced rhubarb and chopped strawberries with 2/3 cup sugar, lemon peel, and cornstarch in the slow cooker. Blend well.
  3. In a bowl combine the flour, oats, brown sugar, and cinnamon. Cut in the butter until the mixture is crumbly. Sprinkle the crumble mixture evenly over the strawberry rhubarb mixture.  
  4. Cover and cook on low for 3 hours, or until the rhubarb is tender.
  1. Serve with whipped topping or ice cream.

Serves 4 to 6.


Nutritional Guidelines (per serving)
Calories 457
Total Fat 18 g
Saturated Fat 10 g
Unsaturated Fat 6 g
Cholesterol 41 mg
Sodium 249 mg
Carbohydrates 75 g
Dietary Fiber 5 g
Protein 3 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)