CrockPot Rhubarb Crisp
Ingredients
1 cup All-Purpose Flour
¾ cup Rolled Oats
1 cup Brown Sugar (light or dark)
½ cup Butter (melted)
1 teaspoon Ground Cinnamon
4 cups Rhubarb (cut into 1 inch chunks)
1 cup Granulated Sugar
2 tablespoons Cornstarch
1 cup Water
1 teaspoon Lemon Extract
Directions
You will need a 6 quart or larger oval slow cooker.
Line crock-pot with Reynolds Pan lining Parchment Paper (you will need to be able to pull it back out so it can be tall and will not be completely flat on crock).
Mix flour, oats, brown sugar, margarine, and cinnamon.
Press half of mixture into bottom crock. Add rhubarb pieces.
Combine sugar, cornstarch, water, and lemon extract in small sauce pan.
Cook until thick and clear, stirring constantly.
Pour over rhubarb.
Sprinkle remaining flour mixture on top.
Place folded paper towel on top in between lid and crock and then insert a fork or similar utensil in between.
Cook on LOW 4 hours.
Then bake on HIGH for approximately 45 minutes.
If it looks done remove from the heating element of crock if possible and let sit until cool.
I then pulled it out of Crock via the parchment paper and carefully just put it, parchment paper and all, into another dish that it will fit into like a 9 by 13 pan.
If you want to serve warm, I would just let it cool off enough that your able to safely pull it out of the crock pot, if your not concerned..then wait till it cools completely.
Once you are done cooling it, it should be placed in the fridge or it gets too gooey.
Serve with whipped cream or vanilla ice cream if desired.
