Serves: 8
Total Calories: 150
In a Dutch oven, combine rhubarb, 1 cup Splenda® and water. In a medium bowl, combine flour, cinnamon, salt, and butter. Mix by hand until crumbly. Bake at 350°F for about 1 hour until bubbly.
This Sugar-Free Rhubarb Crisp recipe is from the Diabetic Cast Iron - Covered Wagon Cookin' Cookbook. Download this Cookbook today.
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