Best 7 Slow Cooker Strawberry Rhubarb Crisp Recipes
Indulge in a delightful culinary journey with our slow-cooker strawberry rhubarb crisp, a symphony of flavors that will tantalize your taste buds. This delectable dessert combines the vibrant sweetness of ripe strawberries and the tangy tartness of rhubarb, enveloped in a crispy oat crumble topping. Prepared effortlessly in a slow cooker, this hassle-free recipe ensures a warm, comforting dessert that's perfect for any occasion.
Our collection of slow-cooker strawberry rhubarb crisp recipes caters to diverse dietary preferences and skill levels. Whether you're a vegan seeking a plant-based alternative or a beginner yearning for a simple yet impressive dessert, we have you covered. From classic recipes that celebrate the timeless flavors of strawberry and rhubarb to creative variations infused with unique spices and ingredients, our recipes offer a delightful range of options to suit every palate.
SLOW-COOKER RHUBARB STRAWBERRY SAUCE
We recently started growing our own rhubarb, and we live in a part of Oregon where strawberries are plentiful. I created this to drizzle over ice cream and filled a crisp with the rest. -Kim Banick, Salem, Oregon
Provided by Taste of Home
Categories Desserts
Time 4h45m
Yield 5 cups.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 188 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 27mg sodium, Carbohydrate 40g carbohydrate (33g sugars, Fiber 2g fiber), Protein 1g protein.
SLOW-COOKER STRAWBERRY-RHUBARB CRISP
Strawberries and rhubarb team up with Betty Crocker™ cake mix and old-fashioned oats, making this scrumptious slow-cooker sweet a sure-fire winner.
Provided by Annalise Sandberg
Categories Dessert
Time 2h40m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 430, Carbohydrate 64 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 37 g, TransFat 1/2 g
SLOW COOKER STRAWBERRY RHUBARB CRISP RECIPE - (4.4/5)
Provided by á-174535
Number Of Ingredients 9
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.
RHUBARB STRAWBERRY CRUNCH
Ever wonder what to do with that big rhubarb plant in the garden? This is your answer.
Provided by Michelle Davis
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
- Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
- Bake 45 minutes in the preheated oven, or until crisp and lightly browned.
Nutrition Facts : Calories 252.7 calories, Carbohydrate 38.1 g, Cholesterol 27.1 mg, Fat 10.8 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 6.6 g, Sodium 77.7 mg, Sugar 24.6 g
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.
GRANDMA'S STRAWBERRY-RHUBARB PIE
Bake Grandma's Strawberry-Rhubarb Pie recipe from Food Network. This buttery homemade crust and tangy-sweet filling is the ultimate taste of home.
Provided by Food Network
Categories dessert
Time 1h20m
Yield 1 pie
Number Of Ingredients 21
Steps:
- Crust Preparation:
- Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
- Preheat oven to 425 degrees F.
- Filling Preparation:
- Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.
STRAWBERRY-RHUBARB CRISP
There's no better way to showcase summer's classic fruit fusion than with this strawberry-rhubarb crisp. Tart rhubarb, sweet strawberries and a buttery crisp topping form an easy-to-make dessert that's ready in just one hour. While this tangy and sweet crisp is perfect on it's own, we think it tastes even better served hot and bubbly from the oven with a dollop of whipped cream or better yet, a scoop of vanilla ice cream!
Provided by By Angie McGowan
Categories Dessert
Time 1h
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish with butter or cooking spray.
- In large bowl, mix rhubarb, strawberries, brown sugar, vanilla and lemon juice. Pour mixture into baking dish.
- In medium bowl, mix flour, oats, butter and salt with fork until crumbly. Using hands, crumble topping evenly over fruit mixture.
- Bake 40 to 45 minutes or until topping is golden brown and fruit is bubbly.
- To serve, scoop warm crisp into bowls; top with whipped cream.
Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 8 g, TransFat 0 g
Tips:
- Choose ripe and fresh strawberries and rhubarb for the best flavor.
- If using frozen strawberries, thaw them completely before using.
- Adjust the amount of sugar depending on the sweetness of the fruit.
- Use a slow cooker liner for easy cleanup.
- Top the crisp with a mixture of oats, flour, brown sugar, and butter for a crunchy topping.
- Bake the crisp on low for 6-8 hours or on high for 3-4 hours.
- Serve the crisp warm with a scoop of vanilla ice cream or whipped cream.
Conclusion:
This slow cooker strawberry rhubarb crisp is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet strawberries and tart rhubarb is a classic flavor combination that is sure to please everyone. The crisp topping adds a crunchy texture and a touch of sweetness. This dessert can be served warm or cold, and it is a great way to use up fresh strawberries and rhubarb.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
