Preheat the oven to 350°
4 lbs Strawberries
4 lbs Rhubarb
1 tsp Cinnamon
1/2 tsp salt
1 TBS Truvia Brown Sugar
2 TBS White Sugar
1 TBS Cornstarch
Juice of 2 lemons
Rinse, hull and slice strawberries
Rinse and cut Rhubarb
Simmer fruit, lemon juice, Truvia brown sugar and white sugar and cinnamon
When boiling add cornstarch to a little water when dissolved add to fruit. Cook a few minutes.
Pour into large casserole dish.
In separate bowl mix just til crumbly
1 dry Pillsbury sugar free cake mix
1 cup oats
1 /2 cup unsweetened applesauce
1 egg
2 tsp cinnamon
Sprinkle crumble on top of fruit
Bake for 45-60 minutes - when lightly browned
Serve with FF Reddi Whip
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