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.
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
- 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!
Try These Fantastic Slow Cooker Desserts Too!
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- 7 Quart Crock-Pot Recipes
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