1In medium to large Slow Cooker, toss strawberries, rhubarb or another fruit, sugar or Splenda sugar and orange peel or orange extract.
2In medium bow, stir in cake mix, oats and cinnamon. Cut in the butter or light margarine with pastry blender or two knives until mix look like a size of small peas. Dump mixture on top of strawberry-rhubarb or another fruit mixture.
3Cover cook on High heat 2 1/2 to 3 hours or fruits bubbling and crisp topping lightly golden brown. Serve immediately with Whipped cream or Cool Whip