Slow Cooker Strawberry Rhubarb Cobbler

Makes 8-10 servings

Fruit filling:
3 cups sliced strawberries (fresh or frozen)
3 cups sliced rhubarb (sliced into 1/4 inch pieces)
1/2 cup sugar
2 Tbsp quick-cooking tapioca
Crust:
2 Tbsp sugar
1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
1/4 cup butter
1/4 cup milk
1 egg, lightly beaten

1.  Spray large slow cooker (I used a 6 quart) with nonstick cooking spray.
2.  Combine strawberries, rhubarb, sugar and tapioca in the slow cooker and stir until sugar coats the fruit and starts to dissolve.
3.  In a bowl, combine 2 Tbsp sugar, flour, baking powder and salt.  With a pastry blender or a fork, cut in the cutter.  The mixture will be crumbly.  Stir in the milk and egg until just moistened. 
4.  Drop the dough as evenly as possible on top of the fruit.
5.  Use 3 or 4 paper towels and place them on top of the slow cooker.  Secure the lid on top of the paper towels.
6.  Cook on HIGH for 90 minutes.  Remove lid and paper towels and turn to warm.  Let sit for 30 minutes.
7.  Scoop out and serve in dishes with vanilla ice cream.

Review:
On my facebook page I posted the question:
True or false:  A dessert is worth eating if it doesn’t have chocolate in it?
Most people that responded said TRUE! 

My personal philosophy on this is that if you are eating a dessert without chocolate it’s not really a dessert.  For example, this strawberry rhubarb cobbler wasn’t dessert, just a side of fruit.  After I ate this, I ate some chocolate ice cream.  Then I felt complete and happy.

But that doesn’t mean I don’t think that the strawberry rhubarb cobbler isn’t worth eating.  In fact, I was very very pleased with the results.  It was sweet and tart and very tasty.  The paper towels absorbed most of the moisture so the topping was dry and crisp.  The use of the 6 quart slow cooker worked well also so that it dried out more and didn’t get all mushy.  It also worked well to cook in the slow cooker since it is summer and very hot.  No need to turn on the oven if you don’t need to!  I felt pretty awesome about the fact that I picked the rhubarb straight out of the garden at my parent’s house too. 

All in all, I would give this 4 stars.  I know it has rhubarb in it, I know you don’t even know what rhubarb is, I know it’s a “dessert” without chocolate (gasp!), but it was actually very satisfying!  Make certain you have vanilla ice cream to serve with it (it’s an absolute must).