If you have a bumper crop of strawberries and rhubarb, strawberry rhubarb cobbler is a great way to make the most of them. Not only does the combination of the tart rhubarb and sweet strawberries go beautifully together, the dessert can easily be made without a single top 8 allergen.
In addition, given the small amount of wheat free flour needed, it is difficult to tell the difference between this cobbler and one made with wheat flour. This makes it a dessert tasty enough to share with others - even those who are used to their desserts made with wheat.
If you are also avoiding gluten, you can substitute the oatmeal for corn meal instead. I made this recipe both ways and just happened to prefer it with oats. Feel free to alter the amounts of strawberries to rhubarb based on personal preference, making sure the total amount of strawberr/rhubarb is 5 cups.
Some items used in this recipe:
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.