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Crock-Pot Ladies

Easy slow cooker recipes for the busy lady

You are here: Home / Holiday Recipes / Summer Recipes / Crock-Pot Rhubarb Strawberry Crisp

Crock-Pot Rhubarb Strawberry Crisp

Written by: Crock-Pot Ladies 7 Comments

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Crock-Pot Rhubarb Strawberry Crisp
Crock-Pot Rhubarb Strawberry Crisp
Crock-Pot Rhubarb Strawberry Crisp

Top this Crock-Pot Rhubarb Strawberry Crisp with fresh whipped cream or vanilla ice cream for the perfect summer dessert!

Crock-Pot Rhubarb Strawberry Crisp

Slow Cooker Rhubarb Strawberry Crisp

A friend of me gave me some delicious fresh rhubarb from her garden and so I decided to try out making a crisp in my slow cooker. The tart flavor of rhubarb pairs perfectly with the sweet flavor of strawberries so of course that is the pairing I went with.

A classic!

I served this strawberry rhubarb crisp with some vanilla bean ice cream on top. Which melts over the warm crisp right out of the slow cooker.

Whipped cream works great too.

Or you can just eat it plain, warm, room temperature or cold.

It’s up to you.

This recipe was such a big hit with my family that there was no leftovers. But if you do have some leftover, I won’t judge you if you eat this for breakfast! 🙂


Equipment Needed For Crock-Pot Rhubarb Strawberry Crisp Recipe:

  • 5 Quart, 5.5 Quart, 6 Quart, 6.5 Quart Or 7 Quart Slow Cooker
  • Measuring Cups And Spoons
  • Knife
  • Cutting Board
  • Mixing Bowls

Crock-Pot Rhubarb Strawberry Crisp

Frequently Asked Questions

Can I Use Other Fruit Besides Strawberries In This Recipe?

Yes, you can! One of our readers, Marlys said in the comments that she used a mixture of strawberries and blackberries and it came out great. Try your favorite berries in replacement of the strawberries or in addition to them.

Can You Substitute Other Sweeteners For The Sugar?

If you are a diabetic or are just wanting to cut some sugar and calories you can use Splenda in this recipe. Another reader,  Murilene, left a comment on this recipe saying she used regular Splenda in the cinnamon/sugar mixture and the Splenda/brown sugar blend in the crisp part. We have not tested this recipe using any other sweeteners but if you do give it a try be sure to let us know in the comments!


Crock-Pot Rhubarb Strawberry Crisp

Special Diets

High Fiber | Low Fat | Low Sodium | Vegetarian


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Crock-Pot Rhubarb Strawberry Crisp

Crock-Pot Rhubarb Strawberry Crisp Recipe

Sweet and tangy this dessert recipe features fresh sliced strawberries and tart rhubarb with a nice crisp cobbler topping. Serve with a scoop of vanilla ice cream or whipped cream to take this dessert over the top!
4.13 from 24 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Desserts
Cuisine American
Servings 6 Servings
Calories 426 kcal

Ingredients

  • ⅓ Cup Granulated Sugar
  • ½ Teaspoon Ground Cinnamon
  • 3 Cups Diced Rhubarb
  • 1 Cup Sliced Strawberries
  • ⅔ Cup Quick Cooking Oats
  • ⅔ Cup Brown Sugar
  • ½ Cup All-Purpose Flour
  • 4 Tablespoons Butter (Softened)
  • 1 Teaspoon Baking Powder
  • ⅛ Teaspoon Kosher Salt

Instructions

  • 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!

Nutrition

Calories: 426kcal | Carbohydrates: 80g | Protein: 8g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 21mg | Sodium: 148mg | Potassium: 613mg | Fiber: 6g | Sugar: 42g | Vitamin A: 350IU | Vitamin C: 44.6mg | Calcium: 170mg | Iron: 2.7mg
Tried this recipe?Rate the recipe and then let us know how it was!
Crock-Pot Rhubarb Strawberry Crisp

Linked up at: Old Fashioned Recipe Exchange

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Filed Under: Desserts, Spring Recipes, Summer Recipes Tagged With: 10 Ingredients Or Less, All-Purpose Flour, Brown Sugar, Easy Crock-Pot Recipes, Granulated Sugar, High Fiber, High Fiber CP Recipes, Kid Friendly, Kid Friendly CP Recipes, Low Fat, Low Fat CP Recipes, Low Sodium, Low Sodium CP Recipes, Oatmeal, Rhubarb, Strawberry, Sugar, Vanilla, Vegetarian, Vegetarian CP Recipes

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Comments

  1. Shelly says

    May 1, 2012 at 5:28 PM

    This recipe looks good. I have rhubarb growing in my garden I may have to give this a try.

    Reply
  2. Anita says

    August 17, 2014 at 10:16 PM

    I would like to try this with my rhubarb, but I’m not
    sure about 12 teaspoons of cinnamon!?!?

    Reply
    • Lady Heidi says

      September 1, 2014 at 9:09 PM

      We have fixed the recipe. That should have read 1/2 not 12. Sorry about that.

      Reply
  3. Murilene says

    June 20, 2015 at 4:38 PM

    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!

    Reply
    • Lady Heidi says

      June 21, 2015 at 7:20 AM

      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!

      Reply
  4. Marlys says

    July 4, 2016 at 1:28 PM

    excellent, My family loves rhubarb and they all loved this recipe. I didn’t have enough strawberries so I mixed strawberries and black raspberries to make a cup; it was great to make dessert without heating the kitchen up during the summer.

    Reply
    • Lady Heidi says

      July 5, 2016 at 9:14 PM

      Sounds amazing Marlys!

      Reply

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