Slow Cooker Rhubarb Crumble
This rhubarb crumble is so easy to make using the slow cooker and gives delicious results. It's a favourite in our house.
Servings 6 portions
Ingredients
- 600 g rhubarb
- 170 g caster sugar
- 160 g plain flour
- 100 g butter
- 100 g caster sugar
- 50 g porridge oats
- 50 g chopped nuts
Instructions
- Cut the rhubarb into chunks and put in the slow cooker pot.
- Add the 170g caster sugar and mix well.
- In a large bowl, mix the rest of the ingredients until they resemble breadcrumbs. This is your crumble topping.
- Spread the crumble mixture over the rhubarb in the slow cooker pot.
- Turn the slow cooker on low for 3 hours with a tea towel under the lid.
- After 3 hours, remove the lid and tea towel. Continue to cook for 30 minutes to let any more excess moisture cook off.
- Serve simply with custard, cream or ice cream. It’s best eaten immediately and crumble is always a dessert enjoyed most when shared.
*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.