Slow Cooker Strawberry Rhubarb Crisp Recipe 445 Recipes

SLOW-COOKER RHUBARB STRAWBERRY SAUCE

Steps:

• In a 3-qt. slow cooker, combine the first 6 ingredients. Cook, covered, on low 4-5 hours or until rhubarb is tender., In a small bowl, mix cornstarch and cold water until smooth; gradually stir into sauce. Cook, covered, on low 30 minutes longer or until thickened. Serve with ice cream.

STRAWBERRY RHUBARB CRISP

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees. Place the strawberries and rhubarb into a 9x9-inch or other similarly sized baking dish, then sprinkle the flour over the top. Add the honey, orange zest, orange juice, and vanilla extract. Stir gently to combine and evenly coat the strawberries and rhubarb.
• In a large bowl, stir together the oats, white whole wheat flour, coconut, brown sugar, cinnamon, and salt.
• Add the Greek yogurt and stir until the ingredients are somewhat moistened, then add the butter. Working quickly with your fingers, rub in the butter, until it is in small pieces about the size of your thumbnail (some pieces will be larger than others).
• Break the topping mixture over the fruit, placing it so that the fruit is lightly and evenly covered (some fruit may show through).
• Bake the crisp for 50 to 55 minutes, until the filling is bubbly at the edges and the top is light golden brown. Let rest for 5 to 10 minutes, the crisp will thicken as it cools. Serve warm, topped with vanilla ice cream or yogurt as desired.

SLOW-COOKED STRAWBERRY RHUBARB SAUCE

Steps:

• Place rhubarb in a 3-qt. slow cooker. Combine sugar, orange zest and ginger; sprinkle over rhubarb. Add cinnamon stick and grape juice. Cover and cook on low for 5-6 hours or until rhubarb is tender. , Stir in strawberries; cook 1 hour longer. Discard cinnamon stick. Serve with cake or ice cream.

SLOW-COOKER STRAWBERRY-RHUBARB CRISP

Steps:

• In medium to large slow cooker, toss strawberries, rhubarb, sugar and orange peel.
• In medium bowl, stir cake mix, oats and cinnamon. Cut in butter with pastry blender or two knives until mixture is size of small peas. Dump on top of strawberry-rhubarb mixture.
• Cover; cook on High heat setting 2 1/2 to 3 hours or until fruit is bubbling and crisp topping is lightly golden brown. Serve immediately with whipped cream.

STRAWBERRY RHUBARB CRISP

Steps:

• Preheat the oven to 350 degrees F.
• For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
• For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

CROCK-POT RHUBARB STRAWBERRY CRISP RECIPE

Steps:

• 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!

FIRST PRIZE STRAWBERRY RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.
• Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.
• Bake in the preheated oven until bubbling, about 1 hour.

SLOW-COOKER STRAWBERRY RHUBARB SAUCE

Steps:

• Place the rhubarb, sugar, juice, cinnamon sticks, orange zest and ginger in a 3-qt. slow cooker. Cover and cook on low for 4-5 hours or until rhubarb is tender. , Stir in strawberries; cover and cook 15 minutes longer or until heated through. Discard cinnamon sticks. Serve with ice cream.