Chef Joey'S Strawberry Rhubarb Cobbler (Vegan ) - cooking recipe

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

Preparation

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.