RHUBARB STRAWBERRY CRISP
8 cups rhubarb, chopped into small pieces
2 tbsp cornstarch
2-3 cups frozen or fresh strawberries
¼ cup flour
2/3 cup splenda or sugar
1 ¼ cups rolled oats, not instant
½ cup brown sugar
4 tbsp flour
2 tsp cinnamon
3 tbsp melted butter or margarine
In a large bowl, mix the rhubarb with the cornstarch. Add the strawberries, flour and sugar Mix well. Pour into a 9 X 13 inch baking dish. I spray the baking dish with Pam beforehand.
Into the empty bowl, mix together all of the topping ingredients. Spread the topping over the filling that is in the baking dish. Bake at 375 degrees F for 40 to 50 minutes until the filling is bubbly and the topping is brown. If the topping is browning too quickly, lower the temperature of the oven to 350 degrees.