Rhubarb Strawberry Crumble

I needed a low carb low sugar dessert for a ladies lunch tomorrow and I came across this on....guess where? ....yup Pinterest...so I played with the sugars and came up with this. It is soooooooo good! The orange is a wonderful addition...need to harvest more rhubarb and make more. I really like using my canning jars for this too.

Bottom Layer

4 c diced rhubarb (ok I used 5 c)

2 c sliced fresh strawberries

1 c Xyla

1/4 c honey

2 tbsp flour

2 tbsp cornstarch

1/2 tsp finely grated orange zest

2 tbsp fresh squeezed orange juice

Crumble Topping

1/4 c butter, softened

1/2 c xyla

1/2 c flour

1/4 tsp finely grated orange zest

Directions

Preheat oven to 375  degrees.  Stir together rhubarb, strawberries, sugar, flour, cornstarch, orange zest, orange juice in a bowl.  Set aside while you prepare the next step.

In a medium bowl prepare the topping by mixing the butter, sugar, flour and orange zest with a fork until crumbly.

Place 10 (1 cup) canning jars or ramekins on a baking sheet. Coat each jar with butter and fill with rhubarb mixture; sprinkle with topping, dividing evenly OR place rhubarb mixture in an 8×8 sprayed baking dish and sprinkle with topping.

Bake until topping turns golden and juices are bubbling, 30 to 35 minutes. Let cool on a wire rack 30 minutes. Serve warm with ice cream or whipping cream if desired.