Ingredients:
- 2 1/2 cups sliced rhubarb
- 1 1/2 cups sliced strawberries
- 3/4 cup sugar
- 1/2 cup water
- 2 teaspoons lemon juice
- 2 tablespoons cornstarch mixed with just enough cold water to make a smooth paste
- 1 c. + 1 tbsp. flour (or use self-rising flour and omit baking powder)
- 3 tbsp. sugar
- 1 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup cold butter
- 1/2 cup milk or half & half
Preparation:
Combine fruit, sugar, water, and lemon juice in slow cooker/Crock Pot. Cover and cook on low 4 to 5 hours. Mix cornstarch with a little cold water and add to mixture. Turn to high. Blend dry ingredients. Cut butter in until mixture is grainy; mix milk in until just moistened. Drop small amounts over fruit mixture. Cover and cook for about 1 hour on high.
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