Ingredients

Nutrition Facts

Serving Size: 278g
Serves: 2
Amount Per Serving
Calories: 290
% Daily Value*
Total Fat: 9g 12%
Saturated Fat: 4g
Cholesterol: 110mg 37%
Total Carbohydrate: 48g 17%
Dietary Fiber: 4g 14%
Sugars: 20g 40%
Protein: 8g 16%

Instructions

  1. Prepare compote by combine all ingredients in a small saucepan. Bring to a boil over high heat then reduce heat to maintain a simmer. Cook for 15 minutes, stirring occasionally until rhubarb softens completely. Remove from heat and set aside.
  2. While compote cooks, combine rice and milk in a food processor. Blend until rice has broken down into small pieces about 2-3 minutes.
  3. Add the eggs, sugar, salt and vanilla continue to blend until well combined about another minute.
  4. Heat a medium skillet over medium high heat, lightly grease with butter.
  5. Pour ¼ cup of batter into skillet and spread into 4” diameter round. Cook until light golden brown and edges are slightly dried. Flip pancake and cook for another minute.
  6. Remove from heat and repeat with remaining batter. Serve with compote and butter. Enjoy!

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