When it came time for us to harvest our rhubarb for the first time, I turned to you all on Facebook for ideas. The response was amazing, a lot of great ideas came through. We’ve been busy with them too. Our first recipe was this slow cooker rhubarb crisp.
Rhubarb Crisp in the Slow Cooker
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So far we have used our rhubarb to make pie, which was quite great. And we I say we I made Blake and I. He made the pie, and he has made jelly as well, this rhubarb crisp and rhubarb dream bars.
This slow cooker rhubarb crisp has become a favorite to make considering how easy it is to make similar to have how easy it is to make our simple mini donuts.
Dessert doesn’t happen here all the time, which makes it that special when it does. Seasonal desserts like rhubarb crisp or rhubarb crumble are extra special.
Yes, you can freeze some from your garden, which we have done, but fresh from the garden is the best!
What you need:
Rhubarb Mixture
- 4 cups rhubarb cut into 3/4 ” pieces
- 1 cup sugar
- 1 ⁄4 cup flour
- 1 ⁄2 teaspoon cinnamon
Topping
- 1 cup flour
- 1 cup brown sugar
- 1 ⁄2 cup rolled oats
- 1 ⁄2 cup melted butter
How to make Rhubarb Crisp in the Slow Cooker:
Now, before we get started, I had to use my small slow cooker, as I was already using my large one for supper. Summer is the season of slow cookers here. Heck, even the slow cooker is too hot sometimes.
Mix together the cut rhubarb, fresh or frozen, we used frozen, with the white sugar, little bit of flour, and cinnamon. Dump it in your slow cooker.
Mix together the remaining, creating the crumble. Spread the crumble over the top, place lid and cook on low for 3 hours.
It was so full I questioned if I was going to be able to fit the lid on top correctly or if it was just going to sit on the topping. It did fit!
Now you can see just how full my is here. If you are using a small (2.5 qt) you’ll need to cook it an hour longer. If your are using a larger, casserole sized one then the 3 hours on low will do the job… this isn’t the only rhubarb crisp we’re had recently.
Once it cooked, and let it cooled enough to enjoy it, it was amazing! I may or may not have eaten most of both crisps that I have made.
I have a really bad sweet tooth.
How to Freeze Rhubarb:
Cut stalks into one inch pieces and them in a single layer on a parchment paper covered cookie sheet. Freeze them until they are firm, a few hours. Then you can store them in a freezer bag for up to a year.
Rhubarb Crisp in the Slow Cooker
Ingredients
Rhubarb Mixture
- 4 cups rhubarb, cut into 3/4 " pieces
- 1 cup sugar
- 1 ⁄4 cup flour
- 1 ⁄2 teaspoon cinnamon
Topping
- 1 cup flour
- 1 cup brown sugar
- 1 ⁄2 cup rolled oats
- 1 ⁄2 cup melted butter
Instructions
- Combine rhubarb, sugar, flour and cinnamon and put into your slow cooker.
- Combine flour, brown sugar, rolled oats and melted butter and sprinkle topping over rhubarb mixture.
Nutrition Information:
Serving Size: 1 gramsAmount Per Serving: Unsaturated Fat: 0g
Resources for Baking
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