Strawberry Rhubarb Crisp

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

Strawberry Rhubarb Cobbler

Kay and Jerry gave us Rhubarb. A search for recipes found a hot strawberry shortcake that I revised. It's delicious.

7 servings
1 Smartpoint

2 lbs. fresh or frozen strawberries
2 cups rhubarb cut in small pieces
7 tsp Truvia
1 tbsp cornstarch
Juice of one lemon
3/4 cup self-rising flour
A little less than 3/4 cup Fat Free Greek yogurt
1 tsp cinnamon
1/2 cup unsweetened applesauce

Preheat the oven to 400°

Put strawberries, rhubarb, 2 TBS Truvia, and lemon juice into saucepan. Bring to a simmer over medium heat. When boiling mix cornstarch with a little water and add to fruit. Simmer to reduce. Pour into casserole dish.

Combine the flour, yogurt and applesauce in a mixing bowl and mix until just combined. Use a small cookie scoop to add the dough to the casserole dish with the strawberry mixture.

Combine the remaining 1 teaspoon of Truvia and cinnamon. Sprinkle the mixture over the biscuits. Bake, uncovered, for 20 minutes, or until the biscuits are lightly browned.

Remove the pan from the oven and let it stand for at least 5 minutes before serving.