Strawberry-Rhubarb Crisp

(No Sugar Added)

Ingredients

• 2 cups roughly chopped fresh or frozen rhubarb
• 4 cups sliced fresh strawberries
• 1/2 c. Splenda or sucralose
  • You can also use stevia, but cut the amount in half to 1/4 c.
• Zest of 1 lemon
• 1/3 c. plain or plain Greek yogurt
• Juice of the lemon
• 3/4 c. rolled quick oats
• 1/2 c. steel cut or Irish oats
• 3/4 c. Splenda or sucralose
  • If using stevia, cut the amount to a little over 1/3 c.

To Make Filling

1. Preheat oven to 350 degrees Fahrenheit.
2. Slice strawberries, chop rhubarb, and mix in a large mixing bowl.
3. Add 1/2 c. Splenda and lemon zest, mix well, and set aside to macerate.

To Make Topping

4. Juice the lemon and strain the seeds.
5. In a small bowl, combine the yogurt and lemon juice; stir well.
6. Pour the fruit mixture into a 9×9″ baking pan.
7. In the same large mixing bowl, combine oats, 3/4 c. Splenda, and yogurt.
8. Mix until you get a crumbly texture.
9. Spoon the mixture over the top of the fruit and spread out with a spoon or spatula.
10. Bake for 30-40 minutes or until topping is slightly browned and fruit mixture is bubbly.

Allow to cool for at least 10-15 minutes, but serve warm, with vanilla frozen yogurt or ice cream if desired.  (But, it’s great plain, too, and cool the next day!)