Strawberry Rhubarb Crumble

Ingredients

• 2 ½ cups rhubarb (wash, dried and diced into ½ -inch pieces)

• 2 ½ cups strawberries (wash, dried and halved)

• ½ cup Truvia Sweet Complete Granulated All-Purpose Sweetener

• 2 tsp cornstarch

Crumble Topping

• 1 ½ cups unbleached all-purpose flour

• 3 Tbsp Truvia Sweet Complete Granulated All-Purpose Sweetener

• 1 ½ tsp baking powder

• 1⁄4 tsp salt

• 6 Tbsp cold unsalted butter

• ½ cup cold buttermilk

Directions

• 1.  

  Preheat the oven to 375 degrees F.

• 2.  

  Grease a 9-inch baking dish with butter.

• 3.  

  In a large bowl, mix the rhubarb, strawberries, Truvia Sweet Complete and 2 tsp cornstarch.

• 4.  

  Transfer the rhubarb mixture in the greased baking dish. Set aside.

• 5.  

  Mix flour, Truvia Sweet Complete, baking powder, and salt in a medium bowl.

• 6.  

  Grate butter into a flour mixture, using the large holes of a box grater.

• 7.  

  Mix the butter, buttermilk, and flour mixture, to make a crumbly/lumpy mixture.

• 8.  

  Place the crumbles on top the rhubarb mixture, doesn’t have to cover completely, leave gaps to help cobbler bake evenly.

• 9.  

  Bake for 35-40 minutes.

• 10.  

  Cool 5 minutes and enjoy, best served warm.