4 cups strawberries, hulled and quartered
4 stalks rhubarb, cut into half inch pieces
2 cups sugar
1 teaspoon cinnamon
Zest of 1 orange
1 tablespoon cornstarch
1 cup rolled oats (not instant)
1/2 cup packed light brown sugar
1/2 cup chopped white chocolate
1 cup flour
1/2 cup butter, cut into cubes and chilled
Coat the inside of your slow cooker pot with cooking spray, brush with oil, or line with a slow cooker liner.
Add the strawberries, rhubarb, sugar, cinnamon and orange zest to the slow cooker pot. Set aside.
To make the crumble, combine the oats, brown sugar, white chocolate and flour in a medium bowl. Add the cold butter and, using either your fingers or two knives, cut the butter into the mixture until it turns into a pea-sized crumble.
Sprinkle the crumble mixture over the fruit in the slow cooker.
Cover and cook on low for 2 to 3 hours until the crumble is set and the fruit is bubbling.
Before serving, uncover the pot and allow the crumble to cool for about 30 minutes.
Serve warm with vanilla ice cream.
