Strawberry Rhubarb Crumble

Ingredients

• 2 ½ cups (595 ml) rhubarb (wash, dried and diced into ½ -inch pieces)

• 2 ½ cups (595 ml) strawberries (wash, dried and halved)

• ½ cup (120 ml) Truvia Sweet Complete Granulated All-Purpose Sweetener

• 2 tsp (10 ml) cornstartch

Crumble Topping

• 1 1⁄2 cups (350 ml) unbleached all-purpose flour

• 3 Tbsp (45 ml) Truvia Sweet Complete Granulated All-Purpose Sweetener

• 1 ½ tsp (7.5 ml) baking powder

• 1⁄4 tsp (1 ml) salt

• 6 Tbsp (90 ml) cup cold unsalted butter

• 1⁄2 cup (120 ml) cold buttermilk

Directions

• 1.  

  Preheat the oven to 375 degrees F.

• 2.  

  Grease a 9-inch baking dish.

• 3.  

  In a large bowl, mix the rhubarb, strawberries, Truvia® Sweet Complete® and 2 tsp (10 ml) cornstarch

• 4.  

  Transfer the rhubarb mixture in the greased baking dish. Set aside.

• 5.  

  Mix flour, Truvia Sweet Complete, baking powder, and salt in a medium bowl.

• 6.  

  Grate butter into a flour mixture, using the large holes of a box grater.

• 7.  

  Mix the butter, buttermilk, and flour mixture, to make a crumbly/lumpy mixture.

• 8.  

  Place the crumbles on top the rhubarb mixture, doesn’t have to cover completely, leave gaps to help cobbler bake evenly.

• 9.  

  Bake for 35-40 minutes.

• 10.  

  Cool 5 minutes and enjoy, best served warm.