A 'Green' Rhubarb Crumble - Make it in your slow cooker
Making this spring treat is a little green in multiple ways. First, rhubarb is currently in season in Ontario — some of you may even have it your backyard! Since it practically grows like a weed and doesn’t need to be trucked up from Florida (or further), it’s cultivation and shipping leave a pretty small carbon footprint. Second, by cooking the crumble in your slow cooker you are saving energy (and money). The slow cooker efficiently heats a small cooking area, without heating up your entire kitchen the way ovens do. By keeping your kitchen cooler, your air conditioning will not have to work as hard, which ultimately saves energy.
Crumbles are versatile desserts that be tweaked according to your preferences. Although we loved the combination of tart rhubarb and citrus, kids may prefer sweeter fruits. Recently, The Real Dish shared a recipe for a Strawberry Rhubarb Crisp which can easily be made in the slow cooker as well.
So the next time it’s hot outside and you’re craving a simple, tasty treat to enjoy with your ice cream try making a crumble in your slow cooker.
I’m also sharing this recipe in a guest post for the Meal Planning Mommies. Three moms who share tonnes of recipes and tips about cooking for their families. Every weekend they post a list of meals to prepare during the coming week — I wish I could be so organized! Please check out their site, I’m sure you’ll see something you like.
Slow Cooker Rhubarb Crumble
Prep:
15 minutes
Cook:
2 hours (high)
Yield: 8 servings (prepared in a 6.5 quart slow cooker)
- 12 tbsp chilled and cubed unsalted butter (1½ sticks + 2 tbsp to butter the bottom of the slow cooker insert)
- 1 cup all purpose flour
- 1⁄2 cup packed dark brown sugar
- 1⁄2 tsp ground cinnamon
- 1⁄4 tsp ground nutmeg
- 1⁄4 tsp salt
- 1⁄2 cup rolled oats
- 2 lbs diced rhubarb (about 6 stalks, cut into 2 cm pieces)
- 1 tsp orange zest
- 6 tbsp orange juice
- 1 tsp vanilla extract
- 1⁄2 cup granulated sugar
- 2 tbsp corn starch
Butter the bottom and lower 6 cm of the slow cooker insert.
In a medium bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, salt and oats.
Using two knives (or a pastry cutter), cut the butter into the mixture until it forms small clumps.
In a large bowl, combine the chopped rhubarb with the orange zest, orange juice and vanilla extract.
In a small bowl, stir the sugar and cornstarch together.
Place the rhubarb mixture into the slow cooker insert. Spread to form an even layer.
Sprinkle the sugar and cornstarch mixture in a thin layer, evenly over the rhubarb.
Evenly pour the oat mixture onto the sugared rhubarb.
Cook on high for 2 hours.
