1 (15-ounce) package refrigerated piecrusts
3/4 cup SPLENDA® No Calorie Sweetener, Granular
3 tablespoons cornstarch
3 1/2 cups sliced rhubarb
2 1/2 cups sliced fresh strawberries

PREHEAT oven to 375°F.
UNFOLD 1 piecrust; press out fold lines. Fit piecrust into a 9-inch pieplate according to package directions.
COMBINE SPLENDA® Granular and cornstarch in a large bowl; add rhubarb and strawberries, tossing gently. Spoon mixture into pastry shell.
UNFOLD remaining piecrust; press out fold lines. Roll to 1/8-inch thickness. Place over filling; fold edges under and crimp. Cut slits in top to allow steam to escape.
BAKE 40 to 50 minutes or until crust is golden. Cover edges with aluminum foil to prevent over browning, if necessary. Cool on a wire rack one hour before serving.