Source: Australian Natural Health Magazine
Ingredients
1 bunch rhubarb, trimmed and cut into 5cm lengths
2 pears, cored, peeled and sliced
2 tbsp brown sugar
Juice of half a lemon
1 tbsp water
1 cup traditional oats
1/3 cup shredded coconut
40g dairy-free spread/butter
1/3 cup brown sugar, extra
Method
Prep: 10 mins
Cook: 20 mins
Serves: 6
1 bunch rhubarb, trimmed and cut into 5cm lengths
2 pears, cored, peeled and sliced
2 tbsp brown sugar
Juice of half a lemon
1 tbsp water
1 cup traditional oats
1/3 cup shredded coconut
40g dairy-free spread/butter
1/3 cup brown sugar, extra
Method
- Preheat the oven to 180ºC (160ºC fan-forced). Lightly grease a 6-cup capacity baking dish.
- Combine the rhubarb, pear, sugar, juice and water in a medium saucepan. Cook the mixture, covered, for 5 minutes or until softened. Drain the fruit mixture and discard the liquid. Spoon the fruit into the prepared dish.
- Place the oats, coconut, dairy-free spread and extra brown sugar in a medium-size bowl. Using fingertips, rub in the dairy-free spread until the mixture is crumbly. Sprinkle the dry mix over the fruit in the baking dish and bake in the oven for 15 minutes, or until golden.
- Serve with vanilla soy yoghurt if desired.
Prep: 10 mins
Cook: 20 mins
Serves: 6