Crisp of choice

 I love rhubarb season! My dad has a patch in his garden, so I made a stop last weekend to score some giant, crisp stalks. Pair the refreshing tartness of rhubarb with the juicy sweet redness of strawberries, top with crisp sweet crumbs, and you've got a perfectly pink spring treat. Not a rhubarb fan? Neither is my husband. So double the crumb recipe, slice up some apples, and make a pair of crisps. 

Crisp of choice: Strawberry-Rhubarb or Apple
 Low carb and sugar free

Strawberry and rhubarb filling
4 cups rhubarb (about 4 large stalks), cut into 1/2 inch pieces
2 cups strawberries, hulled and quartered
1/4 cup truvia (or 1/2 cup splenda)
1 tablespoon cornstarch
1 tablespoon butter

Apple filling
4 cups peeled, cored, and sliced apples (about 4 medium sized fruits)
1 teaspoon ground cinnamon
2 tablespoons Truvia (or 1/4 cup Splenda)
1 tablespoon butter

Crumb topping
Enough for one crisp. Double the measurements to make both.
3/4 cup rolled oats
1/2 cup almond flour
2 tablespoons Truvia (or 1/4 cup Splenda)
1/2 teaspoon ground cinnamon
1/2 teaspoon fresh ground nutmeg
4 tablespoons butter

Preheat oven to 350F. Mix filling ingredients except butter in a large bowl. Pour into a 2 quart casserole or baking dish. Cut 1 tablespoon of butter into bits and scatter over the top of the filling. In another mixing bowl, combine all crumb topping ingredients except butter. Cut the butter into small pieces, add to dry crumb ingredients, and work together with a pastry cutter or two knives. Sprinkle topping evenly over filling. Bake at 350F for 40-50 minutes, or until topping is lightly brown, fruit juices bubble up around the edges, and the fruit is soft when pierced with a knife. Allow to cool for at least 1 hour. Serve warm or at room temperature, with low carb vanilla ice cream or whipped cream, if desired.