Ingredients:
- 4 cups sliced hulled strawberries
- 4 cups diced rhubarb (about 5 stalks), cut into 1⁄2-inch dice
- 1 ½ cups granulated sugar
- 2 tbsps lemon juice
- 1 ½ tbsps cornstarch, plus water (optional)
- 1 cup all-purpose flour
- 1 cup old-fashioned oats
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- ½ cup butter, cut into pieces
- ½ cup sliced almonds, toasted
Directions:
- Coat a Crock-Pot® slow cooker with nonstick cooking spray. Place strawberries, rhubarb, 1 1⁄2 cups granulated sugar and lemon juice in the crock and mix well. Cook on high 11⁄2 hours, or until fruit is tender.
- If fruit is dry after cooking, add a little water. If fruit has too much liquid, mix cornstarch with 2 tablespoons water and stir into liquid. Cook on high an additional 15 minutes, or until cooking liquid is thickened.
- Preheat the oven to 375 F. For the topping, combine flour, oats, sugars, ginger, and nutmeg in medium bowl. Cut in butter using a pastry cutter or two knives until mixture resembles coarse crumbs. Stir in almonds.
- Remove the lid from the Crock-Pot slow cooker and gently sprinkle topping onto fruit. Transfer the stoneware to the oven. Bake 15 to 20 minutes or until tipping begins to brown.