Strawberry Rhubarb Parfait

Ingredients

1. 2 tablespoons instant tapioca
2. 2 cups frozen (not thawed) strawberries , (about 1 1/4 pounds)
3. 2 cups sliced frozen (not thawed) rhubarb
4. 1 cup Splenda
5. 1 tablespoon lemon juice
6. 1 Teaspoon lemon peel grated
7. Pinch of ground nutmeg
8. Pinch of salt

Instructions

1. Combine with strawberries, rhubarb, sugar, lemon juice, lemon peel, nutmeg, tapioca and salt in a large bowl; toss well to combine.
2. Position a rack in the center of the oven and place a foil-lined baking sheet on the rack below; preheat to 350°F.
3. Bake for 30 minutes.
4. Let cool on a for at least 2 hours before serving.
5. Pour in serving bowl
6. Top with fat free whipped topping