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Ingredients
- 5 cups sliced rhubarb
- 1 cup granulated sugar
- 2 - 3 tablespoons cornstarch
- 1/2 cup gluten-free rolled oats
- 1/2 cup brown sugar
- 1/4 cup brown rice flour
- 1/4 teaspoon cinnamon
- 1/4 cup vegan margarine
- 1/4 cup shredded unsweetened coconut
Method
- . Preheat oven to 375F.
- . In a large bowl combine sliced rhubarb, granulated sugar and cornstarch. Stir to coat well.
- . Transfer rhubarb into an 8x8 baking dish.
- . In a medium bowl mix together the oats, brown sugar, brown rice flour and cinnamon.
- . Cut in the vegan margarine until the mixture forms coarse crumbs.
- . Stir in the coconut.
- . Sprinkle the topping over the fruit, making sure to coat evenly.
- . Bake for 30-35 minutes until the topping is nice and golden brown.
- Let sit a few minutes before serving.
