Strawberry-Rhubarb Crisp

Blend the sweet and juicy flavors of strawberries with a little bit of sugar, spice and old-fashioned oats for a scrumptious dessert.

Strawberry-Rhubarb Crisp

Ingredients:

3 cups sliced strawberries

3 cups sliced rhubarb

1/2 cup sugar

1 tbsp grated orange peel

1 cup dry yellow cake mix

1 cup old-fashioned oats

1/4 tsp ground cinnamon

1/2 cup butter, cut into cubes

Whipped cream, optional

Directions:

In the bottom of your slow cooker, toss together the strawberries, rhubarb, sugar and orange peel.

In a medium bowl, stir together the cake, oats, and cinnamon.

Cut in butter with pastry blender, or two knives, until mixture is size of small peas.

Pour on top of strawberries and rhubarb in your slow cooker.

Cover and cook on high for 2 1/2 to 3 hours, until fruit is bubbling and the oats are crisp and lightly golden brown.

Serve immediately and enjoy.