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Strawberry, Rhubarb & Rice Crisp

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This Strawberry Rhubarb & Rice Crisp recipe is the perfect combination of sweet and tart, easy-to-make, and seriously tasty! Recipe by Choosing Chia in partnership with USA Rice.

Strawberry, Rhubarb & Rice Crisp

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 Servings
Calories: 220kcal

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Ingredients

Filling

  • 3 cups California strawberries cut in half
  • 2 cups rhubarb cut into 1-inch pieces
  • 2 Tbsp freshly squeezed lemon juice
  • 3 Tbsp cornstarch
  • 2 Tbsp maple syrup

Crisp topping

  • 1/2 cup cooked U.S-grown rice
  • 1/2 cup gluten-free rolled oats
  • 1/4 cup almond flour
  • 1/4 cup coconut sugar
  • 1/4 tsp salt
  • 1/4 cup butter or coconut oil solid

Instructions

  • Preheat oven to 350 degrees F.
  • Add the chopped strawberries and rhubarb to a large mixing bowl. In a small bowl, whisk together the lemon juice, cornstarch and maple syrup until combined and then add to the strawberry mixture, tossing everything together.
  • In a food processor, add all the crisp topping ingredients and pulse until crumbly.
  • Pour the fruit mixture into an 8×8-inch baking dish, then add the crisp topping.
  • Bake for 40-50 minutes, then remove from the oven and let cool for 10 minutes before serving.

Nutrition

Serving: 1  serving | Calories: 220kcal | Carbohydrates: 35g | Protein: 2.5g | Fat: 8g | Fiber: 4g | Sugar: 13g

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