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 crock-pot or slow cooker.
In a large mixing bowl combine the rhubarb, strawberries, sugar, lemon juice and zest. Pour the mixture into the prepared cooker.
Topping:
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 warm pandowdy topped with vanilla ice cream, if desired.
1 cup sugar
1 tbsp lemon juice
2 tsp grated lemon zest
Lightly grease a crock-pot or slow cooker.
In a large mixing bowl combine the rhubarb, strawberries, sugar, lemon juice and zest. Pour the mixture into the prepared cooker.
Topping:
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 warm pandowdy topped with vanilla ice cream, if desired.
Note: This is a file photo of this recipe.
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