May Comfort: Just 5 ingredients. I make it when I want dessert handled hours ahead so I can enjoy the long holiday weekend.

This 5-ingredient slow cooker rhubarb dessert is my go-to when I want something cozy, ruby-red, and homemade without being stuck in the kitchen. It’s perfect for May and long holiday weekends because you toss everything in the slow cooker after breakfast and dessert is basically on autopilot until dinner. Fresh rhubarb softens into a tangy, jammy layer under a buttery, crumbly top that bubbles and glistens just like a classic fruit crisp—only this one quietly does its thing on the counter while you’re out enjoying the day.

Serve this warm right out of the slow cooker, spooned into bowls. It’s especially good with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of heavy cream over the top so it melts into the ruby juices. For a lighter option, pair it with plain or vanilla Greek yogurt. I like to set the slow cooker to “warm” during a cookout so everyone can help themselves to a cozy scoop whenever they’re ready for dessert.

Servings: 6-8

6 cups chopped raw rhubarb (about 1 1/2 pounds, 1/2-inch pieces)

Lightly grease the insert of a 4- to 6-quart slow cooker with cooking spray or a thin swipe of butter to help prevent sticking and make cleanup easier.

Add the chopped raw rhubarb to the bottom of the slow cooker in an even layer. Sprinkle the granulated sugar evenly over the rhubarb, then drizzle the vanilla extract over the top. Give it a quick, gentle toss with a spoon so the rhubarb is lightly coated in the sugar and vanilla.

Sprinkle the dry yellow cake mix evenly over the sugared rhubarb layer. Try to cover the fruit completely and avoid big mounds so it cooks into a fairly even, golden, crumbly topping.

Slowly drizzle the melted butter over the surface of the dry cake mix, aiming to moisten as much of the mix as possible. It’s okay if there are a few dry spots; they’ll still crisp up and add texture.

Cover the slow cooker with the lid. Cook on HIGH for 2 1/2 to 3 hours, or on LOW for 4 to 5 hours, until the rhubarb is very soft and bubbling around the edges and the top looks set and mostly golden with some sticky spots where the ruby juices have bubbled through.

Once cooked, turn the slow cooker to WARM and let the dessert sit, covered, for at least 15 to 20 minutes. This rest time helps the juices thicken slightly so you get that jammy, spoonable texture under the crumbly top.

Serve the ruby rhubarb crumble warm, scooped straight from the slow cooker into bowls. Store any leftovers, cooled to room temperature, covered in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave until warmed through.

If you like a slightly less sweet dessert, reduce the granulated sugar to 3/4 cup; just know the rhubarb will be a bit more tart, which is delicious with ice cream or whipped cream. You can swap vanilla extract for almond extract for a bakery-style twist, or use half and half of each. For a little texture, sprinkle 1/2 cup of chopped nuts (like pecans or walnuts) over the cake mix before drizzling on the butter—this technically adds a sixth ingredient, but it’s a nice upgrade if you’re not strict about the 5-ingredient rule. If you don’t have yellow cake mix, white or vanilla cake mix works too; the color and flavor will be slightly different but still tasty. To stretch the rhubarb if you’re short, you can replace up to 2 cups of it with sliced strawberries or apples while keeping the total fruit at about 6 cups. For food safety, always start with clean hands, wash the rhubarb well, and trim away any leaves (they are not edible and should be discarded). Make sure the dessert reaches a steady bubble around the edges to ensure it’s fully cooked through. Cool leftovers promptly and refrigerate within 2 hours; reheat only what you’ll eat, and avoid leaving the slow cooker on WARM for more than 3 to 4 hours after cooking is done to keep the dessert out of the temperature “danger zone.”