Winner Winner. Low carb, low sugar and low calorie yet tastes yummy and decadent!

Here’s what you’ll need.

  • 3 cups cubed fresh or frozen rhubarb
  • 20 large whole fresh strawberries
  • 1/2 cup sugar substitute ( I used Splenda)
  • 1/4 cup water
  • 2 tablespoons corn starch desolved in water

Mix all ingredients together in a sauce pan and cook on medium heat until softened and thickened. Set aside.

In a large bowl mix together:

  • 1 cup low carb flour (I use Flourish)
  • 1 cup sugar substitute
  • 1 cup slivered almonds
  • 2-3 tablespoons melted butter

Mix together and set aside.

Spray a 9×6 baking dish with non stick spray.

Use a slotted spoon to spoon fruit into dish. Reserve excess sauce for garnishing.

Top fruit with crumble and bake for 30 minutes in a 350 degree preheated oven.

Remove from oven and let cool. Transfer to the refrigerator to chill,

Divide into 6 equal portions. Top with a dollop of whip cream. Drizzle a little of the reserved sauce over the whipped cream.

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