Directions

1- Grease Slow cooker well with cooking oil spray.

2- In a large bowl combine sugar, flour and vanilla essence.

3- Add Rhubarb and Strawberries to the dry mix and combine.

4- Pour into slow cooker.

5Crumble Topping:

6- In a bowl combine butter, brown sugar and mix with a fork.

7- Add the almond meal ( or oats) and cinnamon, mix to combine

8- Sprinkle the crumble mixture over the Rhubard and Strawberry mixture.

9- Cover and cook on low for 2-3 hours ( the last half hour of cooking remove the lid to allow extra moisture to evaporate.

10- Serve with cream, custard or ice cream and enjoy!