|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 10g||51%|
|Total Carbohydrate 75g||27%|
|Dietary Fiber 5g||18%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
- 3 cups rhubarb (diced)
- 3 cups strawberries (chopped)
- 2/3 cup granulated sugar
- 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)
Gather the ingredients.
Lightly butter the bottom and sides of a medium slow cooker.
Combine the diced rhubarb and chopped strawberries with 2/3 cup sugar, lemon peel, and cornstarch in the slow cooker. Blend well.
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.
Cover and cook on low for 3 hours, or until the rhubarb is tender.
Serve with whipped topping or ice cream.
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