Strawberry Rhubarb Crunch (Low-Carb Version) - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350.
In a roomy bowl, combine the flour, brown sugar substitute, oatmeal, butter, white sugar substitute, sugar and cinnamon and mix until crumbly.
Press half of the mixture into a greased 9x13 baking pan. Cover with the rhubarb and strawberries.
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.
Pour over the rhubarb/strawberry layer.
Top with the remaining crumb mixture and bake at 350 for 60 minutes.