This sweet-tart, gluten free, paleo Strawberry Rhubarb Cobbler is a scrumptious dessert to make right now while rhubarb is in season.
Cobbler is one of my favorite desserts and I make it with different fruits through out the year. The reason I like cobbler so much is because it is a light, fresh, healthy dessert that’s very easy to make. It doesn’t have very much sweetener, usually around 1/2 cup for 6 servings depending on the sweetness of the fruit. I make it with maple syrup because I like the taste but I have used coconut sugar and honey as well.
The topping is made with almond flour, walnuts (or other nuts), vanilla and grass fed butter or if you are vegan, coconut oil. These ingredients provide protein, healthy fats and fiber.
The only other ingredient is a little arrowroot to thicken the fruit slightly. It’s a gluten-free, healthy alternative to cornstarch. According to Dr Axe it is good for digestion and helps reduce inflammation.
It can be put together in less than 15 minutes. It’s a dessert I highly recommend adding to your repertoire of dishes you make regularly.
It tastes just as good, maybe even better than traditional cobbler made with white sugar and white flour.
Rhubarb stalks can be bright red or slightly green. The redder the stalk the sweeter the taste. The red color is due to the presence of anthocyanins, a phytochemical present in high concentrations in blueberries and cherries that has been shown to reduce inflammation and relieve arthritis pain.
Rhubarb leaves are poisonous, they have more oxalic acid than humans can safely consume. But there are only small amounts of oxalic acid in the stalks, they give rhubarb its “tang.” Oxalic acid is also found in spinach and sorrel.
Dating back to 2700 BC in China, it was the root of the plant that was bought and sold for its medicinal qualities. In the seventeenth century, Western Europe and France discovered the stalks were edible and could produce a tasty sauce. Rhubarb was introduced into North America when Benjamin Franklin sent a case of rhubarb root from London to his friend John Bartram in 1770.Thank’s Ben for setting us up with this delightful “fruit”. It’s a perennial and easy to grow.
Technically it’s a vegetable but in 1947 the United States gave it the legal designation as a “fruit” to avoid the high tariffs imposed on imported vegetables. (It was cheaper at the time to bring fruits into the country).
There are only has a few simple steps to make this scrumptious dessert. Cut the rhubarb into one and a half inch pieces, big enough to hold their shape when cooked. Cut the strawberries in half and mix them together in a large bowl. Mix the maple syrup (or other sweetener) together with the arrowroot. Add to the fruit and mix.
Melt the butter and add the vanilla. Mix the almond flour and walnuts together in a bowl. Add the butter and mix gently until evenly combined.
Put the fruit into a baking dish and spread the almond/walnut mix evenly over the top using your hands. Put into the oven and bake for 45 minutes until the fruit is bubbling and the topping is lightly brown.
I hope cobbler is a dessert you will to make often. I promise once you do it a few times it’s really easy. Your reward is a fantastic, piping hot, freshly baked cobbler. Serve it topped with coconut whipped cream. Enjoy it for breakfast, snack or dessert. YUM!
“Food is our common ground, a universal experience.” – James BeardPrint
- 4 tablespoons organic grass fed cultured butter or coconut oil (for vegan), melted
- 1 teaspoon vanilla
- 3 cups rhubarb, cut into 1½ inch pieces
- 3 cups strawberries, hulled and cut in half
- 1/2 cup maple syrup or coconut sugar, more if you like things sweeter
- 3 tablespoons arrowroot
- 1 cup walnuts, coarsely chopped
- 1 cup almond flour
- Preheat oven to 375 degrees.
- Cut the fruit and put into a large bowl.
- Melt butter or coconut oil gently on low heat and add vanilla.
- In a medium bowl, mix walnuts with almond flour.
- Mix maple syrup or coconut sugar and arrowroot. If using maple syrup mix until there are no lumps.
- Pour melted butter over the flour and mix with your hands until evenly combined. It should be crumbly.
- Pour the maple syrup mixture over the fruit. Mix to combine.
- Immediately put into a 6 cup baking dish.
- Spread almond flour/walnut mixture evenly over the fruit.
- Bake in the middle of the oven for 45 minutes or until walnuts are lightly brown and the filling is bubbling around the edges.
- Serve warm with coconut whipped cream.
- Category: Paleo, Vegan, Gluten Free, Dairy Free (option) Seasonal
- Cuisine: American
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