Top this Crock-Pot Rhubarb Strawberry Crisp with fresh whipped cream or vanilla ice cream for the perfect summer dessert!
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
Frequently Asked Questions
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.
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!
Special Diets
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- 6 Quart Crock-Pot Recipes
- 6.5 Quart Crock-Pot Recipes
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Crock-Pot Rhubarb Strawberry Crisp Recipe
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
Linked up at: Old Fashioned Recipe Exchange
This recipe looks good. I have rhubarb growing in my garden I may have to give this a try.
I would like to try this with my rhubarb, but I’m not
sure about 12 teaspoons of cinnamon!?!?
We have fixed the recipe. That should have read 1/2 not 12. Sorry about that.
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!
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!
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.
Sounds amazing Marlys!
I used sugar substitutes for both the white and brown sugar and it turned out great. I did let it cook for an additional hour to try to get crisp but I think real sugar is required to get it truly crisp. It was still delicious even if it wasn’t “crispy”.
Thank you for the kind review and comment Patricia. I am glad you enjoyed the recipe and were able to use sugar substitutes to suit your dietary needs~
Need to make 18 servings. Do you think it will just take a longer cooking time?
Yes a little more cooking time and you should be okay.