7 January, 2016
Crock-Pot Rhubarb And Strawberry Crisp
3 cups Rhubarb, chopped into small pieces
1 cup Strawberries, sliced
1/3 cup Sugar
12 tsp. Cinnamon
½ cup All-Purpose Flour
1 tsp. Baking Powder
1/8 tsp. Salt
4 Tbsp. stick Butter, softened
2/3 cup Brown Sugar
2/3 cup Quick-Cooking Oats
Combine rhubarb and strawberries in crock-pot. Sprinkle fruit with cinnamon and sugar (mixed). In a separate bowl, combine remaining ingredients mixing butter in until you have smaller crumbs.(this is the crisp portion) Sprinkle crisp mixture over fruit spreading evenly. Cook on low for 2 hours or until crisp begins to harden.