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**Slow Cooker Rhubarb Crisp

Slow Cooker Rhubarb Crisp

  • Cooking Time:

    3–4 hours on Low
  • Servings:



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

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 * *

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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