Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Tuesday, April 24, 2012


1 1/2 lbs rhubarb, cut into 1/2-inch pieces
1 pint strawberries, quartered
1 cup sugar
1 tbsp lemon juice
2 tsp grated lemon zest

Lightly grease a crockpot or slow cooker.

In a large mixing bowl combine the rhubarb, strawberries, sugar, lemon juice and zest.  Pour the mixture into the prepared cooker.

3/4 cup baking mix (such as Bisquick)
1/2 cup butter
1/4 cup brown sugar

Combine all the topping ingredients in a bowl until they form a crumbly dough.  Evenly sprinkle the dough over the fruit mixture.  Place lid on cooker and cook on low setting 6 to 8 hours or on high setting 3 to 4 hours.

Serve pandowdy warm topped with ice cream (if desired).

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