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Gluten-Free Strawberry Rhubarb Cobbler


Rhubarb season is still hanging on, and I’ve always wanted to try to make something with rhubarb that wasn’t weird. Having kids around that you can trick into eating vegetables is inspiration enough for this lady. So I decided to cobbler it up, gluten-free style. Also, this recipe can be vegan as I went to a fab vegan cooking class [1] and learned how to do this g-free and vegan cobbler. Of course I came home and de-veganized it, as I love the dairy.

Please don’t be scared away by this being good for you, as it is also delicious. It should be, look at this beautiful bowl of berries and odd root vegetable we think we should eat in pies.

My biggest challenge making this lovely recipe was keeping my daughter away from the strawberries.The rhubarb? Not so much. She was a little suspicious of something that looked so pretty, but was most likely a vegetable. (I never told her it was. I hope that doesn’t count as lying to your child. If so, add it to my list, right after “Your goldfish went back to the ocean via the toilet bowl, just like Nemo.”)

Here’s how the magic happens.

Gluten-Free Strawberry Rhubarb Cobbler

adapted from Clean Food [2] & The Spork Sisters [3]

Prep time: 25 minutes Cook time: 40 minutes

3/4 cup apple juice
2 tablespoons maple syrup
5 stalks rhubarb, cut into 1-inch pieces
4 cups strawberries, de-stemmed and cut into large chunks
3 tablespoons arrowroot
1 teaspoon agar powder or flakes

Crumble Ingredients:
1 cup toasted pecans
3 tablespoons butter (to maintain the vegan use non-hydrogenated margarine, like Earth Balance)
1 1/2 cups gluten-free rolled oats
1 egg white (or for vegans, use 1 teaspoon egg replacer)
1/4 cup organic sugar
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
dash grated nutmeg
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon sea salt

1. Pre-heat oven to 375 degrees.
2. Combine apple juice and maple syrup in large pot over medium heat, bring to boil and reduce to simmer.
3. Slowly whisk in arrowroot and agar, and cook 2 minutes or until juice thickens.
4. Add rhubarb and strawberries and cook until rhubarb just starts to fall apart. Remove from heat and cool 2 – 3 minutes.
5. While the filling is cooking, get started on your crumble. In a food processor, add the nuts, butter, gluten-free oats, egg white, sugar, maple syrup, cinnamon, nutmeg, vanilla extract, almond extract and sea salt.
6. Pulse the mixture until it pulls away from the sides of the food processor, about 10 – 15 times.
7. Grease an 8 inch square baking dish, and add the strawberry and rhubarb mixture. Top with cobbler topping evenly, but leave areas where strawberry mixture peeks out.
8. Bake covered on the middle rack for 15 minutes. Remove cover and bake an additional 15-20 minutes or until golden brown.  Serve warm with ice cream or whipped cream. (Again, vegans don’t do that!)

Makes: 8 servings

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[1] : https://cookingwithmykid.com/wp-content/uploads/2011/07/GFStrawRhubCobbler_071111_LO6.jpg

[2] Clean Food: http://www.amazon.com/Clean-Food-Seasonal-Recipes-Sustainable/dp/1402768141

[3] The Spork Sisters: http://www.sporkfoods.com/

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