Chef Joey'S Strawberry Rhubarb Cobbler (Vegan )

• 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

1. Heat oven to 350'F.
2. In a medium bowl, mix together rhubarb, strawberries, 1 cup sugar and margarine.
3. Spread in a 13x9 inch oven proof dish.
4. In another medium bowl, combine 1/2 cup sugar, oil, egg replacer, flour, baking powder, milk and dry gelatin. Mix well with a whisk.
5. 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.
6. Cool on a wire rack and store in the fridge.
7. Bon Appetit.

frozen strawberries, rhubarb, sugar, margarine, oil, egg substitute, flour, baking powder, nondairy milk substitute, vegan gelatin

Taken from www.food.com/recipe/chef-joeys-strawberry-rhubarb-cobbler-vegan-231495 (may not work)