This recipe was created by Vegan Chef Day.

Prep time - 15 minutes

Cook time - 30-40 minutes

Difficulty - Medium

Serves / makes - 3-4 portions

Ingredients

250g rhubarb stalks

50g brown sugar (I used coconut)

1/2t fresh rosemary, finely chopped (optional)

100g ground almond

50g oats

50g coconut sugar

50g margarine

1/2t almond essence (optional)

Equipment

Glass oven dish

Bowl

Method

1. Set your oven to 180c/350f/GM4.

2. Roughly chop the rhubarb, add it to a glass oven dish. (I like to use a clear oven dish so I see how the bottom layer of fruit is cooking out).

3. Add 50g sugar and any flavourings you want to add to the rhubarb and mix well.

4. In a high sided bowl mix the ground almond, oats and sugar. Add the margarine and any flavourings you want to add. Mix well, you may need to use your hands for this rather than a spoon.

5. Put this mixture on top of the rhubarb and pat down.

6. Bake for 30-40 minutes until the fruit is soft and the top is browning. If the top browns too quickly before the fruit has cooked put foil on the top and continue to bake it.