Strawberry Rhubarb Crisp: Slow Cooker Recipe

A few days ago, one of my friends posted on facebook a picture of the freezer jam they made.  I had no idea this was even a possibility (maybe I live under a rock?!)  So, I was bound and determined I was going to do this myself! Friday morning, I headed to Blake's and went Strawberry picking with my 4-year-old.  She picked about 20 strawberries and announced she was done and her flat was full.  

So, this mamma single-handedly picked two flats of strawberries yesterday morning while my beautiful daughter sunned herself at the strawberry patch! I came home with 16 pounds of strawberries! WOWSA!  It took me and my husband about two hours to take the stems off all of them and wash them.  I then took two advil for the enormous backache I was suffering!

I did make some freezer jam last night. It was seriously easy (and yummy of course) and I will try to post that soon for you, too, but I want to make a couple varieties first!

Last year, I went strawberry picking, too.  I picked FAR less strawberries and picked up some rhubarb at the .  I decided to make this delicious Strawberry Rhubarb Crisp. It's incredible over vanilla ice cream on a hot day, or even over some Angel Food Cake or Pound cake.  Your family will thank you!

For those who have never worked with fresh rhubarb before, do not be afraid!  You can easily find it in your grocery store or farmer's market!  They are long pinkish red "stalks!"  When you cut them, there is a "hard" part at the top, just cut that off.  Your knife will guide you as to where this is.  You can do this!

I'm going to make this again with some of my leftover strawberries as well as some strawberry orange jam!  Mmmmmmm!!! My tummy is already growling!

Strawberry Rhubarb Crisp

Ingredients:
1 lb. strawberries (if yours are big, slice them up; mine were all small, so I just popped them in)
3 "stalks" of rhubarb, halved and sliced
1/2 cup sugar
2 Tbsp. flour
2 tsp. vanilla

Crisp:
1/2 cup Old-Fashioned Oats
1/2 cup sugar
2 Tbsp. flour
3 Tbsp. unsalted butter, cold, sliced
1/2 tsp. cinnamon
pinch of salt
2 Tbsp. chopped pecans
2 Tbsp. chopped almonds

Directions: In a bowl, mix the sugar, flour and vanilla.  Place your strawberries and rhubarb in this mixture and make sure it's well-coated. Non-Stick Spray your crock and place this mixture into your liner.

In another bowl, mix the sugar, flour, salt and cinnamon. Place your cold, sliced butter on top and use a pastry cutter to "cut it in." Once it looks all crumbly, stir in the oats and nuts. Place this mixture on top of the strawberry rhubarb mixture.

Cook on LOW for 2-3 hours.  Leave the lid off the last half hour to allow some of the liquid to evaporate and it to thicken.  It's best if you let it sit for 15 mins. to a half hour before serving.  This will allow it to cool and thicken a bit so it doesn't TOTALLY melt your ice cream! 

Serve and Enjoy!

For the original post, with step-by-step pictures, please click here.  For more great slow cooker recipes, please visit www.slowcookeradventures.com

Happy Slow-Cooking!
Hope