- Grease Slow cooker well with cooking oil spray.
- In a large bowl combine sugar, flour and vanilla essence.
- Add Rhubarb and Strawberries to the dry mix and combine.
- Pour into slow cooker.
Crumble Topping:
- In a bowl combine butter, brown sugar and mix with a fork.
- Add the almond meal ( or oats) and cinnamon, mix to combine
- Sprinkle the crumble mixture over the Rhubard and Strawberry mixture.
- Cover and cook on low for 2-3 hours ( the last half hour of cooking remove the lid to allow extra moisture to evaporate.
- Serve with cream, custard or ice cream and enjoy!