Hands down, this is my hubby’s all time favorite dessert! Best part? Only 4 ingredients

Cobbler is a quintessential American dessert, with a storied past that some claim dates back to the British American colonies. It’s evolved through the years, reflecting the seasonality and the ingenuity of home cooking. Strawberry and rhubarb are a classic pairing – tart, tangy rhubarb with sweet, aromatic strawberries makes for a delightful contrast. This Slow Cooker Strawberry Rhubarb Cobbler is a celebration of spring flavors that has a comforting depth, thanks to the slow melding of tastes and textures that happens in a crockpot. This method of preparation is not just a nod to convenience; it allows the flavors to truly marry, providing a dessert experience that’s simply delectable. In an era where slow food is often a luxury, let this dish be your easy venture into a world of deeply developed flavors and textures.

Serve this cobbler with a dollop of fresh whipped cream or a scoop of vanilla ice cream to create a decadent experience, complementing the tanginess of the fruits. Alternatively, a drizzle of heavy cream can offer a simple but luxurious touch. For a more unique pairing, consider a spoonful of clotted cream or a quenelle of mascarpone cheese to add a rich, subtle counterpoint to the cobbler’s bright flavors.

Slow Cooker Strawberry Rhubarb Cobbler
Servings: 6 servings

2 cups of fresh strawberries, hulled and halved
2 cups of fresh rhubarb, chopped
1 box of yellow cake mix
1/2 cup of butter, melted

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