When we think of the crockpots and slow cookers in our kitchens we often think of soups, stews, roasts or chicken meals.  But your cooker can also be used to turn out some tasty desserts.  If you haven't made dessert in your cooker, you need to try it.  The recipes in this article are all for slow cooker/crockpot desserts.

RHUBARB-STRAWBERRY TOPPED LEMON MINI TARTS

2 bags (1-lb each) frozen rhubard, thawed and drained
1 jar (12-oz) strawberry preserves
1 cup granulated sugar
1/4 cup quick tapioca
juice of half a lemon
1/4 cup water

Spread rhubard in the bottom of a crockpot or slow cooker.

In a small mixing bowl combine the preserves, sugar, tapioca, lemon juice, and water; stir to blend together well. Pour the mixture over the rhubarb stirring together thoroughly.

Place lid on cooker and cook on high for approximately 2 hours until tender and thickened. Remove from heating element and allow to cool down.

While the topping cooks, make the lemon tartlets and allow to chill for a couple of hours or until set.

Tartlets:
8 mini graham cracker tart shells
2 (4-serving size) pkgs instant lemon-flavored pudding mix

Make the pudding according to package directions. Divide evenly into the tart shells.

Refrigerate for 2 hours or until set.


To serve, remove chilled tarts from refrigerator and top with the rhubarb mixture.  

APRICOT ALMOND CRISP  

1/2 cup quick oats

1/3 cup packed brown sugar
1/4 all-purpose flour
1/4 cup toasted wheat germ
1/4 cup whole blanched almonds, finely chopped
1 tbsp cold butter
1 to 2 tbsp fat-free milk
1 tbsp sugar
3/4 tsp ground ginger
2 cans (14-oz each) apricot halves in juice, drained and cut in half
3/4 tsp almond extract

Spray a 5 or 6-quart slow cooker crockery-type interior with nonstick cooking spray.

To make the topping: Combine the oats, brown sugar, flour, wheat germ, and almonds in a medium bowl. Using a fork, cut in the butter until mixture resembles coarse crumbs. Gradually add milk, tossing lightly with fork, just until mixture resembles fine crumbs.

Mix the granulated sugar and ginger in a medium bowl. Add the apricots and almond extract; toss to coat. Transfer apricot mixture to slow cooker. Sprinkle with the topping; lightly spray with nonstick spray. Cover and cook until topping is crisp and begins to brown, about 4 hours on low.


Serving tip: Scoop crisp onto dessert plates and top each with a scoop of vanilla ice cream for a really yummy dessert.  You could also use whipped cream or frozen whipped topping, thawed, if you prefer.  Sprinkle topping with a sprinkle of cinnamon for a garnish.

Enjoy!