Strawberry Rhubarb Crunch (Low-Carb Version) |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
|
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.. Ingredients:
1 cup flour |
1 cup brown sugar substitute (for baking) |
3/4 oatmeal, uncooked |
1/2 cup butter, melted |
2/3 sugar substitute (for baking) |
1 -2 teaspoon cinnamon |
2 cups rhubarb, diced (about 2 good-sized stalks) |
2 cups strawberries, sliced |
1 cup water |
2 tablespoons cornstarch |
1 teaspoon pure vanilla extract |
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.
|
|