Chef Joey's Strawberry Rhubarb Cobbler (Vegan )
photo by Chef Joey Z.
- Ready In:
- 1hr 25mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 8 ounces frozen strawberries (thawed and chopped)
- 4 cups diced rhubarb (organic)
- 1 1⁄2 cups sugar (raw cane)
- 2 tablespoons vegan margarine (vegan & chopped in small pieces)
- 1⁄2 cup oil (light)
- 1 egg substitute
- 1 cup spelt flour
- 1 teaspoon baking powder (aluminum free)
- 1⁄2 cup non-dairy milk substitute
- 1 (3 ounce) package vegan gelatin
directions
- Heat oven to 350'F.
- In a medium bowl, mix together rhubarb, strawberries, 1 cup sugar and margarine.
- Spread in a 13x9 inch oven proof dish.
- In another medium bowl, combine 1/2 cup sugar, oil, egg replacer, flour, baking powder, milk and dry gelatin. Mix well with a whisk.
- Pour the sugar mixture evenly over the fruit and bake for 1 hour or until set. The crust should be golden and the fruit bubbly.
- Cool on a wire rack and store in the fridge.
- Bon Appetit.
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I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent.
In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico.
I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music.
My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free!
We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert.
I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not.
Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)