Keeley's Vegan & Vegetarian Recipes

I got this recipe from my supervisor, Randi, who is an excellent baker/chef in her life away from work. The team ate this during lunch today, and it was absolutely fabulous. And if you’re not a fan of rhubarb, you can substitute with just about any fruit that you like.

For this recipe you will need:
• 5 cups sliced frozen rhubarb
• ¾ cup granulated sugar or sugar substitute, such as Splenda (use 2 to 4 tbsp. to taste if substituting with another fruit—rhubarb is naturally significantly less sweet than other fruits)
• 3 tbsp. all-purpose flour (use only if making with rhubarb, otherwise, do not include in recipe)
• ½ cup regular rolled oats
• ½ cup packed brown sugar
• ¼ cup all-purpose flour (keep this separate from the aforementioned 3 tbsp. of flour)
• ½ tsp. ground nutmeg, ginger, or cinnamon (this is your choice, use what you have in your pantry)
• ¼ cup vegan margarine or butter
• ¼ cup chopped pecans or coconut

1. Thaw fruit, if frozen, but do not drain. (If using fresh fruit, this would be the point where you would peel and slice it.) Place fruit in a 9”x9” square baking dish. Combine granulated sugar or sugar substitute with 3 tbsp. flour and mix with fruit.
2. In a mixing bowl, combine oats, brown sugar, ¼ cup flour, and nutmeg/ginger/cinnamon. With a pastry blender or hand mixer (slowly if using a hand mixer!), cut in margarine/butter until mixture resembles coarse crumbs. Stir in pecans/coconut. Sprinkle topping over fruit filling.
3. Bake in a 375F degree oven for 30 to 35 minutes (40 minutes if you used fruit that was once frozen) or until fruit is tender and topping is golden.

Can be served hot with ice cream or whipped cream, but tastes equally delicious when eaten cold.