Strawberry-Rhubarb Crumble

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.


  1. Truvia is another good sweetener. Or, if you prefer, use 1/4 cup of regular sugar.
  2. If you'd rather not use three different types of flour, you can use all of one or even just all-purpose. Only taste really matters in this application.

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Posted by Cori Rozentāle on .