Rhubarb Crisp in the Slow Cooker

Growing up in the 1970s my parents had a yard full of plants, a large garden area as well as many fruit trees, other trees and shrubs. One item the neighbors loved about my parents admiration of having a garden was that they were able to share the harvest. Rhubarb was one such crop that the neighbors loved. Whenever the rhubarb was ready to harvest everyone knew it was pie time. 

Rhubarb is fleshy edible stalks which are cooked and used for food. The plant that produces the stalks is a perineal that comes back yearly. The rhubarb plant has large triangular shaped leaves that are filled with oxalic acid which makes them poison if digested. The rhubarb plant was used for medicinal purposes in Europe and as a vegetable crop in England and Scandinavia. 

 Rhubarb is a vegetable but many in the culinary world treat it as if it is a fruit. The large stalks of rhubarb are cooked with sugar and used in pies and other desserts. What they get is a strong tart taste 

Rhubarb can be grown in a number of areas. Some grow in greenhouses where it then can be found the entire year. Rain and cold temperatures are both desired by the plant. Rhubarb grown inside of heated greenhouse is redder, tenderer and sweeter tasting. Rhubarb is often one of the first food plants harvested as it will be ready mid to late spring. 

• 
  4 cups rhubarb cut into 3/4 ” pieces
• 1 cup sugar
• 1 ⁄4 cup flour
• 1 ⁄2 teaspoon cinnamon

Topping

• 1 cup flour
• 1 cup brown sugar
• 1 ⁄2 cup rolled oats
• 1 ⁄2 cup melted butter

mix together the cut rhubarb, fresh or frozen, we used frozen, with the white sugar, a little bit of flour, and cinnamon. Dump it in your slow cooker. Mix together the remaining, creating the crumble. Spread the crumble over the top, place lid, and cook on low for 3 hours.

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