Gluten-free Strawberry Rhubarb Cobbler
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.
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12 Responses to “Gluten-free Strawberry Rhubarb Cobbler”
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Kim Wilson has spent over 12 years developing recipes based on whole, natural ingredients. She has seven diet and health books currently in print and still enjoys working on recipes to satisfy a variety of needs. She is particularly motivated to develop recipes that help those dealing with food allergies and conditions like candida. If you are looking for tasty recipes that avoid animal products, wheat, soy, dairy, eggs, yeast and other problematic foods, you've come to the right place. It's Kim's sincere hope that you find some highly enjoyable, highly beneficial foods on this blog. You can check out more articles as well as information on her books at www.simplynaturalhealth.com
I made this today and it was excellent! Actually, I make lots of your foods and almost always am thrilled with the results. You are my favorite cookbook author. I also own all or nearly all of your recipe books, and highly recommend them. I have meant to comment on other recipes, but never got to it. It is time you get commended. Thanks for your generosity in creating and publishing these recipes.
Thank you for the glowing compliments. I’m so glad you’ve found my recipes successful and enjoyable.
Ditto Joyce! And the hubby grabbed some locally grown strawberries and rhubarb from a road side stand today so we can make the cobbler this weekend for a special memorial day treat! Thanks Kim! (and by the way, your candle is on its way – as long as it took though you probably think it’s coming via a snail instead of mail) LOL
Hi Kim,
We just had company from out of state stay with us and I made this today. It was a hit! Absolutely loved this Rhubarb Cobbler. Hope to try more of your good recipes. Thanks bunches!
Amber Baughman
I’m so glad it went over well.
Hope you love the cobbler. I got your candle today and it smells AMAZING! That was so thoughtful to send it along.
Glad you like it! They are so fun to make, and make great little gifts! By the way, I just wanted to let you know that i LOVE the print button feature!!! As if your website couldn’t get any better, the print button took it to a whole new level! LOL
I’m so glad the new print button has made things easier for folks. It was a bit of work to go through the blog and apply it, so I’m glad to get the feedback.
This was very good,but I didn’t have strawberries on hand. I used some homemade applesauce I had in the freezer and about 3 cups of rhubarb. Because of the sweetness of the applesauce I didn’t have to use much maple syrup, about 1/4 cup. Alo I sprinkled a little cinnamon on top before adding the dumpling like topping. Thanks for another great dessert idea.
That sounds like a great variation of the recipe. And I think I know where that applesauce came from!
Made this tonight Kim, and it was so delicious. My husband loves strawberry-rhubarb and, until tonight, has only had it in pie with sugar. He thought this recipe was excellent. I am considering a repeat for Father’s Day. I did about a 50/50 mix of rhubarb and strawberries, and used a full cup of honey. My husband, who is sensitive to sweet, did not think it too sweet. This is a keeper, thanks for blessing us with this recipe!
I am so glad you impressed your husband with this recipe! I agree- it’s a keeper. Strawberry and rhubarb are such a great combination!