Crockpot Cookie-crusted Rhubarb Cherry Dessert

Description
We used plain shortbread cookies but you can use the variety with pecans if you'd like.
 * Contributed by Catsrecipes Y-Group
 * Source: Southern Living 2007 Sweet Endings
 * Prep: 5 minutes | Cook: 5 hr
 * Makes 8 servings

Ingredients

 * 1½ cups firmly packed light brown sugar
 * ⅓ cup all-purpose flour
 * 2 (16 oz) packages frozen cut rhubarb
 * 2 (14½ oz) cans pitted tart cherries, drained
 * 1 tbsp lemon juice
 * 1 tbsp butter
 * 2 tsp vanilla extract
 * 2 cups coarsely chopped shortbread cookies

Directions

 * 1) Stir together sugar and flour in a 4-qt slow cooker.
 * 2) Add rhubarb, cherries, and lemon juice, tossing to coat.
 * 3) Cover and cook on low 5 hours.
 * 4) Stir in butter and vanilla.
 * 5) Sprinkle each serving with coarsely chopped cookies.