Ingredients
5 cups sliced rhubarb
1 cup granulated sugar
2 - 3 tablespoons cornstarch
½ cup gluten-free rolled oats
½ cup brown sugar
¼ cup brown rice flour
¼ teaspoon cinnamon
¼ cup vegan margarine
¼ cup shredded unsweetened coconut
Preparation
. Preheat oven to 375F. . In a large bowl combine sliced rhubarb, granulated sugar and cornstarch. Stir to coat well. . Transfer rhubarb into an 8×8 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.
