Categories: dessert, rhubarb, vegan, vegetarian

Ingredients

• 6-8 rhubarb stalks, 2 L chopped)
• 1.5 tbsp lemon juice
• 1/2 t cinnamon
• 1 tb whole wheat flour
• a little extra water or apple juice
• 1/2 c rolled oats
• 3 tb wheat germ
• 1/4 c whole wheat flour
• 1/4 t salt
• 1 t cinnamon
• 1/4 c brown sugar
• 1/4 c oil

Directions

1. Preheat the oven to 375° F.

2. Grease a 9" square pan.

3. Cut up the rhubarb into bite-size chunks (makes about 2 L).

4. Microwave it for 3 minutes.

5. Meanwhile, put the topping together:

6. Mix the dry topping-ingredients.

7. Add the oil, making sure it’s all moistened. When the rhubarb comes out of the microwave, add the other filling ingredients to it and mix to coat.

8. Pour the rhubarb mixture into the pan and add a bit of water to cover the bottom of the pan, in case your rhubarb isn’t really juicy.

9. Spread the topping over the rhubarb and press it down to cover the surface.

10. Bake for 25 minutes, or until the rhubarb is very soft.

11. Eat, warm with vanilla ice cream if possible.

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