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Strawberry Rhubarb Crunch (Low-Carb Version)

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“This is a a low-carb version of a Penzey's recipe from their Early Summer 2009 catalog. I am a big fan of Penzey's spices and their recipes are always delicious..”
READY IN:
1hr 15mins
SERVES:
10-12
YIELD:
1 pan
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350.
  2. In a roomy bowl, combine the flour, brown sugar substitute, oatmeal, butter, white sugar substitute, sugar and cinnamon and mix until crumbly.
  3. Press half of the mixture into a greased 9x13 baking pan. Cover with the rhubarb and strawberries.
  4. In a small saucepan, heat the water, cornstarch and vanilla over medium-low heat until thick and clear, stirring often. This takes about 5 minutes.
  5. Pour over the rhubarb/strawberry layer.
  6. Top with the remaining crumb mixture and bake at 350 for 60 minutes.

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