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Ingredients

Compote

Topping

Directions

Compote

  • Coat the bowl of a 4-quart slow cooker with nonstick cooking spray. Add strawberries, rhubarb, raspberries, brown sugar, tapioca, lemon juice and cardamom and stir to combine.

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  • Cover and cook on HIGH for 3 hours.

Topping

  • Meanwhile, heat oven to 375°. In a medium bowl, combine flour, oats, brown sugar, cinnamon and salt. Cut in butter with a pastry blender or your hands until crumbs the size of small peas form. Crumble onto a large baking sheet. Bake at 375° for 15 minutes or until browned and set. Break apart into small pieces.

  • Uncover slow cooker and let cool 15 minutes. Spoon into bowls and top each with a scoop of ice cream, if desired, and some of the topping. Serve slightly warm.

  • Note: If you cannot find fresh or frozen rhubarb, swap in 2 Granny Smith apples, peeled, cored and diced. Reduce brown sugar to 1/2 cup.

For easy cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

386 calories; 10 g total fat; 44 mg cholesterol; 21 mg sodium. 74 g carbohydrates; 4 g protein;

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