Lightened up Strawberry Rhubarb Crumble

• 1 cup strawberry, halved
• 12 cup rhubarb, chopped to 1/2 inch thick slices
• 2 tablespoons Splenda sugar substitute
• 2 teaspoons tapioca flour
• 1 pinch ground cloves
• 1 pinch salt
• 3 tablespoons cornmeal
• 2 tablespoons Splenda sugar substitute
• 1 pinch salt
• 2 tablespoons unsalted butter, cold & diced

1. Preheat oven to 350 degrees F. Lightly grease two 1- to 1 1/2 cup oven proof bowls or ramikins and set aside.
2. Make the filling: Place fruit, suger, flour, cloves & salt into a med.
3. mixing bowl & toss to mix well.
4. Spoon mixture into prepared dishes, dividing evenly.
5. Make the topping:Place flour sugar & salt in small bowl & blend well.
6. Add butter pieces & toss to coat the butter with the flour mixture.
7. Rub the mixture with your fingertips until you have coarse crumbs.
8. There is no lose flour & the mixture looks pale yellow.
9. Spoon evenly over filling.
10. Bake until topping is pale gold & fuit filling is bubbling, 30 minute Remove dishes from oven & let cool on a rack for 10- 15 minute Serve warm or at room temperature with icecream or topping of your choice.

strawberry, rhubarb, splenda sugar substitute, tapioca flour, ground cloves, salt, cornmeal, splenda sugar substitute, salt, unsalted butter

Taken from www.food.com/recipe/lightened-up-strawberry-rhubarb-crumble-210859 (may not work)