Adapted from Closet Cooking
Makes 9 servings
Preheat oven to 350F.
Combine 6 packets of sweetener, cornstarch, 1/2 tsp cinnamon and 1/4 tsp ground cardamom in a medium bowl. Add strawberries and rhubarb, then toss to coat.
Pour the fruit into an 8" square oven-safe casserole dish. In a small bowl, stir together the flours, oats, brown sugar, butter, remaining cinnamon and cardamom. Sprinkle over the fruit evenly.
Bake at 350F for 45 minutes until the top is golden brown and the fruit is bubbly.
Notes:
A recipe from http://kitchenmouse.rozentali.com/2010/05/strawberry-rhubarb-crumble/
Posted by Cori Rozentāle on .