Crockpot Cookie-crusted Rhubarb Cherry Dessert

CROCKPOT COOKIE-CRUSTED RHUBARB CHERRY DESSERT Southern Living 2007 Sweet Endings Prep: 5 min Cook: 5 hr We used plain shortbread cookies but you can use the variety with pecans if you'd like.

1 1/2 cups firmly packed light brown sugar 1/3 cup all-purpose flour 2 (16-oz) packages frozen cut rhubarb 2 (14.5-oz) cans pitted tart cherries, drained 1 Tbsp. lemon juice 1 Tbsp. butter 2 tsp. vanilla extract 2 cups coarsely chopped shortbread cookies

1. Stir together sugar and flour in a 4-qt slow cooker. Add rhubarb, cherries, and lemon juice, tossing to coat. 2. Cover and cook on LOW 5 hours. Stir in butter and vanilla. Sprinkle each serving with coarsely chopped cookies. Makes 8 servings.

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