Strawberry Rhubarb Cobbler
This allergy friendly cobbler is a delicious treat that is free of dairy, eggs, wheat/gluten, soy, peanuts, and tree nuts.
Servings: 8
Ingredients
FILLING:
- ½ cup sugar
- 3 tablespoons tapioca starch
- 1 teaspoon ground cinnamon
- 2 cups rhubarb chopped in small pieces
- 3 cups strawberries destemmed and quartered
TOPPING:
- 1 cup gluten-free all-purpose flour mix
- ⅓ cup sugar
- ¼ cup rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 3 tablespoons oil I use grapeseed oil
- ½ cup rice or soy milk
- ½ teaspoon lemon juice
- ½ teaspoon vinegar
Instructions
- Preheat the oven to 400 degrees F. In a large bowl, combine the sugar, flour and cinnamon. Add the strawberries and rhubarb and toss to coat. Pour into a glass pie pan.
- In a large bowl, combine the flour, sugar, oats, baking powder, baking soda and salt. Add the oil and work into the flour mixture using your fingers or a pastry cutter until the mixture forms a course meal. Set aside. Whisk together the milk, lemon juice and vinegar. Let stand for 5 minutes. Add to the dry mixture and stir until moistened. Spoon mixture over the strawberry rhubarb mixture.
- Bake for 25 minutes or until topping is golden brown and fruit is bubbly. Serve warm with "safe" ice cream or whipped topping.
Notes
Nutrition Facts: ⅛th of the cobbler, calories: 225, total fat: 6 grams, saturated fat: 1 g, cholesterol: 0 mg, sodium: 210 mg, total carbs: 44, fiber: 2 g, sugar: 24 g, protein: 2 g