Crockpot Strawberry Rhubarb Crumble

Crockpot Strawberry Rhubarb Crumble

This delightful dessert combines the tartness of rhubarb with the sweetness of strawberries, all topped with a crunchy crumble.

Servings: 6 | Cook Time: 240 minutes

Prep Time: 15 minutes | Total Time: 255 minutes

Ingredients

• 3 cups diced rhubarb
• 3 cups sliced strawberries
• 1 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, melted
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Instructions

1. Prepare the Fruit: In a large bowl, mix rhubarb, strawberries, granulated sugar, cornstarch, and vanilla extract.
2. Make the Crumble Topping: In another bowl, combine flour, oats, brown sugar, melted butter, cinnamon, and salt.
3. Layer Ingredients: Spread the fruit mixture evenly in the bottom of the slow cooker.
4. Add the Crumble: Sprinkle the crumble topping evenly over the fruit layer.
5. Cook: Cover and cook on low for 4 hours or until the fruit is tender and bubbly.
6. Serve: Allow to cool slightly before serving with ice cream or whipped cream if desired.

Tips

• Use fresh or frozen strawberries depending on the season.
• Cutting the rhubarb and strawberries into even pieces ensures uniform cooking.
• For a crunchy topping, briefly broil the crumble in an oven-safe dish after slow cooking.

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