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Recipe Summary

prep:
15 mins
slow-cook:
3 hrs
bake:
15 mins
cool:
15 mins
total:
3 hrs 45 mins
Servings:
6
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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; fat 10g; cholesterol 44mg; saturated fat 5g; carbohydrates 74g; insoluble fiber 5g; protein 4g; sodium 21mg.
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