6 cups 1″ chunks of rhubarb
1 quart of quartered strawberries stems removed
1 1/4 cups of Splenda or Stevia
-Mix together and simmer on the low-medium non-stick treated large pot, stirring frequently to prevent pot sticking for approximately 20 minutes.
-Cover. Put on low and stir occasionally until fruit mixture becomes paste-like with few chunks (medium pink color).
-Cool and add to the large casserole dish. Add topping.
2 cups Carbquik
1/4 cup heavy cream
1/4 cup water (more if needed)
1/2 stick butter cut into 1/4 inch slices
1 tsp cinnamon
Splenda or Stevia
-Blend Carbquik with butter pats with pastry blender or two knives
-Add and mix Splenda a little at a time
-Add liquids, blending well until all dry crumbs are mixed in completely – more water may be needed to do this (add very sparingly to the dough)
-Blend in cinnamon
-Plop dough drops onto different areas of the fruit filling and use the back of a large spoon to stretch the dough out to have just a little bit of the filling peeking through here and there
-Bake at 350 for approximately 30 minutes or until top is golden
Serve warm with light whipped topping!