• 2 c. rhubarb, fresh, sliced
  • 3/4 c. sugar
  • 1 cinnamon stick
  • 2 whole cloves
  • 1 tsp. lemon peel, grated (lemon zest)
  • Crisp Topping;
  • 1/4 c. softened butter (1/2 stick)
  • 1/3 c. flour
  • 1/3 c. sugar

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Definitely love this as a summer dessert recipe! You can make it with frozen Rhubarb too, but always best when it is fresh.

  1. Combine rhubarb slices with sugar, cinnamon stick, cloves and lemon zest in slow cooker. NOTE: (Place cinnamon stick, cloves and lemon zest in tied cheese cloth for easy removal)
  2. Cover. Crock on Low for 3 to 4 hours; remove whole spices.
  3. Spoon cooked rhubarbe into baking dish.
  4. Stir crisp topping ingredients together and sprinkle over rhubarb.
  5. Bake at 400 degrees for 20 to 25 minutes.

NOTE: Easy to make the day before, and assemble the day you want to make it! SOOOO GOOD!

SERVE with a scoop of ice cream!

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Slow Cooking”



Slow Cooker Rhubarb Crisp Nutrition * *

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