Crock-Pot Rhubarb and Strawberry Crisp

I was given frozen Garden Rhubarb.   The rhubarb mixed nicely with the strawberries and became a sweet fruit mixture.   Everyone loved this and there were no leftovers.

Crock-Pot Rhubarb and Strawberry Crisp


3 Cups Rhubarb, chopped into small pieces
1 Cup Strawberries, sliced
1/3 Cup Sugar
1/2 Teaspoon Cinnamon
1/2 Cup All-Purpose Flour
1 Teaspoon Baking Powder
1/8 Teaspoon Salt
4 Tablespoons Stick Butter, softened
2/3 Cup Brown Sugar
2/3 Cup Quick-Cooking Oats


  1. Combine rhubarb and strawberries in crock-pot.
  2. Sprinkle fruit with cinnamon and sugar (mixed).
  3. In a separate bowl, combine remaining ingredients mixing butter in until you have smaller crumbs.(this is the crisp portion)
  4. Sprinkle crisp mixture over fruit spreading evenly.
  5. Cook on low for 2 hours or until crisp begins to harden.
  6. Serve.

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  1. Murilene says

    This is a great recipe. To make it a little bit healthier for my husband, I used Splenda instead of sugar with the cinnamon over the berries and rhubarb. I used the Splenda/brown sugar mix that you can buy in the store to make the crisp part. Fresh rhubarb and strawberries from the garden. Delicious! Thanks!

    • says

      Using Splenda instead of the sugar in this Rhubarb and Strawberry crisp is a great idea if you are watching your sugar intake or trying to cut calories Murilene, I am glad you and your husband enjoyed it!

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