This strawberry rhubarb cobbler pairs sweet and tart flavors creating a delicious dessert that is free of the most common allergens!
If you have a bumper crop of strawberries and rhubarb, strawberry rhubarb cobbler is a great way to make the most of them.
Strawberries and rhubarb
I live in Minnesota where the two main ingredients, strawberry and rhubarb, are both in season sometime in June. Of course, if you have a bumper crop of either one of these, freezing them is a great option! Frozen works just fine for this recipe. Just thaw it out first and drain off the extra liquid that may form when thawing.
It's totally fine if you don't have the exact amounts of the fruit. Just be sure to have 5 cups total. So, if you happen to have more strawberries than rhubarb or vice versa, that's fine! Make it work for you!
Flour and starch
For the cobbler topping, gluten free flour is used. You can mix your own or use an all-purpose flour blend (I like this one). Either way, the cobbler topping will taste as good as one made with wheat flour!
I also added oatmeal to the topping. If you are very sensitive to wheat/gluten, be sure to use certified gluten free oats. I have used cornmeal instead of oats and that works, too, but I preferred oats.
Traditional cobblers have a topping that includes butter. To make this dessert allergy friendly, I chose to use cooking oil instead. I know, I know...it's not the same, right? Well, it's true you won't have that butter flavor but I don't think you'll really miss it because the sweet and tangy flavor from the fruit is the star of the show. Also, dairy and soy free margarine can be difficult to find so this is a more accessible alternative.
This dessert tastes amazing on its own but even better with a scoop of this allergy free ice cream! Enjoy!
Strawberry Rhubarb Cobbler
- 1/2 cup sugar
- 3 tablespoons tapioca starch
- 1 teaspoon ground cinnamon
- 2 cups rhubarb chopped in small pieces
- 3 cups strawberries destemmed and quartered
- 1 cup gluten-free all-purpose flour mix
- 1/3 cup sugar
- 1/4 cup rolled oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 3 tablespoons oil I use grapeseed oil
- 1/2 cup rice or soy milk
- 1/2 teaspoon lemon juice
- 1/2 teaspoon vinegar
- 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.