RCI-DS.004.0085.001
Crockpot Cookie-crusted Rhubarb Cherry Dessert
We used plain shortbread cookies but you can use the variety with pecans if you'd like.
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyintermediate
Ingredients
- 1½ cups
- ⅓ cup
- (16 oz) packages frozen cut rhubarb2 unit
- (14½ oz) cans pitted tart cherries2 unitdrained
- 1 tbsp
- 1 tbsp
- 2 tsp
- coarsely chopped shortbread cookies2 cups
Method
1
Combine 1½ cups firmly packed light brown sugar and ⅓ cup all-purpose flour in a small bowl, mixing until evenly combined.
2
Transfer the two 16 oz packages of frozen cut rhubarb and the two drained 14½ oz cans of pitted tart cherries to the crockpot, spreading them evenly.
3
Sprinkle the sugar-flour mixture over the fruit, then drizzle with 1 tablespoon lemon juice and dot with 1 tablespoon butter.
4
Stir gently to combine the fruit and sugar mixture until the fruit is well coated.
5
Cover the crockpot and cook on high heat for 5 minutes until the fruit begins to release its juices.
6
Remove the lid and stir in 2 teaspoons vanilla extract, mixing thoroughly.
7
Top the fruit mixture with 2 cups coarsely chopped shortbread cookies, spreading them in an even layer across the surface.
8
Cover the crockpot and continue cooking on high heat for 5 minutes until the cookie layer is warmed through and the fruit mixture is bubbling at the edges.
9
Turn off the crockpot and let the dessert rest, uncovered, for 2–3 minutes before serving to allow the cookies to set slightly.
10
Divide the warm dessert among four serving bowls or plates and serve while still warm.