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VEGAN STRAWBERRY RHUBARB COBBLER
* This recipe uses wheat FILLING Rhubarb, 2 Stalks, sliced into 1/2 inches Strawberries, 2 cups, sliced into half Sugar, 150g Quick Tapioca, 3 tbsp Orange or Lemon Zest, 1 slice worth, about 1 tsp Salt, 1/4 tsp Topping Vegan Butter, 113g (I use Earth Balance Organic Whipped) Sugar, 55g Flour, 256g Baking Powder, 2 tsp Salt, 1/8 tsp Vegan Milk, 2/3 cup Extra sugar for sprinkling *You can serve with vegan ice cream. My favorite is TOFUTTI Vanilla (soy) *No peanuts, tree nuts, milk, eggs |
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1. Pre-heat the oven to 350F.
2. Slice the rhubarb and strawberries.
3. Cut out the zest out an orange or lemon top to bottom with a knife. Slice them into tiny bits.
4. In a large bowl, combine the rhubarb, strawberries, zest, sugar, tapioca, and salt from the filling ingredients. Mix them gently.
5. Put the filling into the bake dish. Set aside.
6. Combine vegan butter, sugar, flour, baking powder, and salt from topping ingredients with pastry knife until flaky.
7. Add Vegan Milk into the bowl until well combined.
8. Spoon the topping on the filling. Make sure to leave some room by the edges.
9. Sprinkle some sugar over the topping.
10. Bake 45 - 50 minutes.
11. Cool before serving.
2. Slice the rhubarb and strawberries.
3. Cut out the zest out an orange or lemon top to bottom with a knife. Slice them into tiny bits.
4. In a large bowl, combine the rhubarb, strawberries, zest, sugar, tapioca, and salt from the filling ingredients. Mix them gently.
5. Put the filling into the bake dish. Set aside.
6. Combine vegan butter, sugar, flour, baking powder, and salt from topping ingredients with pastry knife until flaky.
7. Add Vegan Milk into the bowl until well combined.
8. Spoon the topping on the filling. Make sure to leave some room by the edges.
9. Sprinkle some sugar over the topping.
10. Bake 45 - 50 minutes.
11. Cool before serving.
