Strawberry Rhubarb Parfait


  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


  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