Here I go breaking the new recipe/newsletter schedule, but it’s really for a special reason! We have a small patch of rhubarb growing on our property and each year we make a big deal of preparing a special seasonal treat with some of the rhubarb. A few years ago I made a cobbler with it, but it was prepared with whole wheat flour. I figured it wouldn’t be too tough to come up with a gluten-free alternative. So we enjoyed this sumptuous treat a couple of evenings ago and I didn’t want to wait another week to post the recipe as rhubarb has a very short season. I hope you can find some so you can give it a try!
Gluten-free Strawberry Rhubarb Cobbler
5 cups combination of fresh chopped rhubarb and strawberries (ratio to your preference)
3/4 cup honey, agave or maple syrup (up to 1 cup depending upon the portion of rhubarb)
Combine in a saucepan and bring to boil then simmer for a couple of minutes (until the rhubarb softens). Preheat oven to 400 degrees. Pour this mixture into a small to medium rectangular baking pan and put in oven to heat while preparing the cobbler/dumplings.
1 cup sorghum or GF oat flour
1/2 cup brown rice flour
2 tsp. baking powder
1/4 tsp. sea salt
1 cup water
3 Tbsp. oil/butter
1/4 cup ground flax
1 Tbsp. honey, maple syrup or agave syrup
Combine flours, baking powder and sea salt in a mixing bowl. In a separate bowl or measuring pitcher, combine water, oil, ground flax and sweetener. Mix two together. Remove baking pan from the oven and either pour this mixture over top or scoop into little mounds (dumplings) onto bubbling sauce. Bake for another 20-25 minutes, until the top of the cobbler/dumplings lightly brown.
This recipe shared at the Allergy-free Wednesday blog carnival at Whole New Mom.