Here you go Peter and all:

Strawberry Rhubarb Cobbler

Serves 6

3 cups chopped fresh or frozen rhubarb, thawed
3 cups frozen unsweetened strawberries, thawed
1 ¼ cups Splenda Grandular
2 tablespoons cornstarch
¼ cup reduced-calorie margarine
½ cup fat-free half & half
1 cup + 2 tablespoons reduced-fat biscuit baking mix
1 teaspoon baking powder
½ teaspoon ground cinnamon

Preheat oven to 375 degrees. Spray an 8 by 8 inch baking dish with butter-flavored cooking spray. In a large bowl, combine rhubarb, strawberries, 1 cup Splenda, and cornstarch. Spoon mixture evenly into prepared baking dish. In a large bowl, combine margarine, 2 tablespoons Splenda and half & half using a wire whisk. In a small bowl, combine baking mix and baking powder. Add baking mix mixture to margarine mixture. Mix well using a sturdy spoon. Drop dough by tablespoon to form 6 mounds. In a small bowl, combine cinnamon and remaining 2 tablespoons Splenda. Evenly sprinkle cinnamon mixture over top. Bake for 45 to 50 minutes, or until filling is hot and bubbly and topping is baked through. Place baking dish on a wire rack and let set for at least 5 minutes. Divide into 6 servings.

You'll have to convert this into the metric system, and probably substitute sugar for Splenda. I don't know if you have something similar to half and half over your way, either.

Half the fun of baking is tinkering with the recipe.

If anyone stateside tries this with Splenda, I've found that immediately after baking the pastries and cookies taste much sweeter than they do after they've cooled.

Enjoy.