(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Tip the rhubarb, brown sugar and lemon juice into a saucepan over a low heat, simmer for around 10-15 mins (depending on the thickness of your rhubarb), until softened but still holding shape, then tip into a baking dish.
Heat the oven to 200C/180C fan. To make the topping, tip the flour and chilled Flora Original into a mixing bowl and use your fingertips to rub together, until the mixture resembles breadcrumbs. Then stir in the sugar, flaked almonds and remaining oats. Scatter the mixture over the rhubarb and bake for 25-30mins, until golden and bubbling. Drizzle with vegan cream to serve.