Strawberry Rhubarb Crunch (Low-Carb Version)

• 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

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.

flour, brown sugar substitute, butter, sugar substitute, cinnamon, rhubarb, strawberries, water, cornstarch, vanilla

Taken from www.food.com/recipe/strawberry-rhubarb-crunch-low-carb-version-371947 (may not work)