I swear rhubarb is one of the easiest and most forgiving veggies out there.
They have to be to grow in my garden.
Especially since its one of those plants that I pretty much ignored throughout the year.
Except, of course, this time of year!
When the stalks are most abundant and at their juiciest best!
There is something about these tart little stalks that says ‘Summer is on its way!’
And I just couldn’t wait to pick some and whip up a batch of good ole fashioned rhubarb crisp.
I’ve used the same recipe for years, but today I made one minor change.
The weather has been so beautiful, and I really didn’t want to sit inside watching the clock for the crisp to bake in the oven, so…..
I put it all in the slow cooker.
Now that’s what I call easy-peasy!
It took just long enough(3 hours) for me to get a ton of yard work done.
And what a reward for all my hard work!
YUM! You can bet I savored every bite!
Here’s the recipe!
- 4 cups of diced rhubarb
- 1 cup white sugar
- 1/4 cup all purpose flour
- 1 teaspoon cinnamon
- 1 cup all purpose flour
- 1 cup brown sugar (packed)
- 1/2 cup old fashioned oats
- 1/2 cup melted butter
- 1/2 teaspoon nutmeg
- Grease inside of slow cooker with butter or cooking spray. Combine filling ingredients and pour into slow cooker. Combine topping ingredients in a large mixing bowl until crumbly. Sprinkle over the rhubarb mixture. Set slow cooker on low and cook for 2 1/2 hours. ***TIP: To make topping crispier, remove slow cooker lid 30 minutes before done. Place a piece of paper towel over the top of slow cooker and replace the cover. Cook for additional 30 minutes.
Do you have any favorite rhubarb recipes?
Share in the comments below, or email me at firstname.lastname@example.org
Blessings and hugs,