STRAWBERRY RHUBARB STREUSEL

Yield: 12 4-ounce ramekins

Indulge in a warm, comforting dessert that brings together the natural tartness of rhubarb and the sweetness of ripe strawberries. Baked in individual ramekins and topped with a golden oat‑brown rice streusel, this wholesome treat is a Cal‑a‑Vie guest favorite. Rhubarb is rich in anthraquinones, which support digestion, while strawberries add vitamin C and natural sweetness, making this the perfect feel‑good dessert to enjoy at home.

Ingredients

Strawberry Rhubarb Filling

• 2½ cups diced rhubarb

• 2½ cups strawberries, quartered

• 2 Tbsp coconut oil

• 2 tsp tapioca starch

• ½ cup agave

• ½ tsp cinnamon

Streusel Topping

• 1½ cups brown rice cereal

• 1 cup whole‑wheat pastry flour

• 1 cup rolled oats

• ¼ cup agave

• ¼ tsp cinnamon

• ½ cup coconut oil

Instructions

Prepare the Filling

1. Preheat oven to 375°F.

2. In a mixing bowl, combine rhubarb, strawberries, coconut oil, agave, cinnamon, and tapioca starch.

3. Toss well until evenly coated.

4. Divide the filling evenly into 12 (4‑ounce) ramekins.

Prepare the Streusel Topping

1. In a food processor, combine brown rice cereal, pastry flour, rolled oats, agave, and cinnamon.

2. Pulse until the mixture becomes mealy.

3. Add the coconut oil in small chunks and pulse again until small clumps form.

4. Chill the topping for 15 minutes.

5. Spoon over the fruit filling.

Bake

1. Bake for 45 minutes, or until the filling is bubbly and the streusel is golden brown.

2. Serve warm and enjoy.

Nutrition Per Serving

• Cal: 108

• Fat 5g

• Protein 1g

• Carbs 17g

• Sugar 10g

• Fiber 2g

• Sodium 1mg