Rhubarb Crumble

1 cup flour

¾ cup old-fashioned rolled oats 1 cup light brown sugar, packed 1 teaspoon ground cinnamon

½ cup butter, melted 4 egg whites, beaten ¾ cup sugar

½ teaspoon baking soda

3 tablespoon whole wheat flour 1 cup vanilla ice cream or frozen yogurt, softened 4 cups fresh rhubarb, finely chopped Vanilla ice cream, to serve

Grease inside of slow cooker.

In a small bowl, combine flour, rolled oats, brown sugar, cinnamon and melted butter using a fork or pastry blender. Place half this mixture in bottom of slow cooker.

In a second bowl, beat egg whites. Add sugar, baking soda, whole wheat flour, and softened ice cream. Stir to combine, then fold in chopped rhubarb.

Spread the rhubarb mixture over the bottom crust. Sprinkle the remaining crumble mixture over the rhubarb. Cover and cook on low for 3 to 4 hours. To serve, scoop out and top with vanilla ice cream.

Serves six.

Cook’s note: When rhubarb is not in season, an equal amount of cored, diced apples can be substituted.