This allergy friendly cobbler is a delicious treat that is free of dairy, eggs, wheat/gluten, soy, peanuts, and tree nuts.
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.
Nutrition Facts: 1/8th 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