Ingredients

The following ingredients have 7 Servings
  • 1/3 Cup Granulated Sugar
  • 1/2 Teaspoon Ground Cinnamon
  • 3 Cups Diced Rhubarb
  • 1 Cup Sliced Strawberries
  • 2/3 Cup Quick Cooking Oats
  • 2/3 Cup Brown Sugar
  • 1/2 Cup All-Purpose Flour
  • 4 Tablespoons Butter (Softened)
  • 1 Teaspoon Baking Powder
  • 1/8 Teaspoon Kosher Salt

Instruction

  • In a small bowl mix together the sugar and cinnamon and set aside.
  • Combine rhubarb and strawberries in a 5 quart or larger slow cooker.
  • Sprinkle fruit with cinnamon and sugar mixture.
  • In a separate mixing bowl, combine remaining ingredients mixing butter in until you have smaller crumbs to make the crisp topping.
  • Evenly sprinkle the crisp topping mixture over the fruit in the slow cooker.
  • Cover and cook on HIGH for 2 - 3 hours until the crisp begins harden.
  • Serve with whipped cream or a scoop of vanilla ice cream if desired and enjoy!