Strawberry Rhubarb Cobbler

What is better in June than the yummy combination of strawberries and rhubarb?!

When we moved to our home just over eight years ago there was this weird looking pinkish red plant peaking its head from the ground. My hubby and I could not figure out what it was but knew it had to be a plant because it was in the middle of what used to be a garden.

As the days went by and the pinkish red shoots began to grow taller and then leaf out we knew exactly what it was. It was rhubarb! I was so excited at first because I loved rhubarb but had never grown it before. That first year I cut rhubarb and canned more strawberry rhubarb jam than I’d like to admit. I think we even still have a few jars left in the basement.

But over the years I have used less of the rhubarb for canning jam (it takes too much sugar for our boys) and try to make all kinds of yummy treats with it instead.

Strawberry Rhubarb Cobbler

We eat mostly Paleo in our home due to food allergies so I am going to share with you our fun, individual strawberry rhubarb cobbler recipe. The boys love it when we make “individual” desserts!

First, let’s make the crust. This is so we can throw it in the freezer for 30 minutes to chill while prepping the strawberries and the rhubarb.

Cobbler Crust

When we first turned Paleo, I found some amazing cookbooks by Danielle Walker. She made learning to cook an entirely different way easy and doable. This is her crust recipe. I have tried many, but this one is by far the best!

Get out your food processor and add the following:

• 2 1/2 cups blanched almond flour
• 1 cup arrowroot powder
• 2 eggs, cold (I use Bob Mill’s egg replacer)
• 3 Tablespoons cold water
• 1 teaspoon Grain-Free Baking Powder
• 3/4 teaspoon fine sea salt

Pulse the ingredients in the food processor 4-5 times until incorporated. Then add

• 1/4 cup cold palm shortening

Pulse 4-5 more times, just until the shortening is incorporated. Get out some plastic wrap and with your hands form the dough into a ball. Place it on the plastic wrap and cover tightly. (I like to press my dough out into a disk-shape so that it is easier to roll out.) Freeze for no more than 30 minutes.

Strawberry Rhubarb Filling

We do also grow strawberries in our garden, but I didn’t have enough to make our individual cobblers because I have two boys who raid the strawberry beds everyday! So here I used store bought strawberries and they were excellent.

While the dough is freezing, wash the strawberries and cut them into bite-size pieces.

Then pick the rhubarb (or also get fresh from the store), wash it and cut it into bite-size pieces as well. I always try to get equal parts strawberry and rhubarb. I ended up with roughly 2 cups, 1 cup strawberries and 1 cup rhubarb.

I throw all the pieces into a bowl and add:

• Fresh squeezed lemon juice (about 1 Tablespoon)
• 2 Tablespoons Coconut Sugar
• 1 teaspoon vanilla
• 1 Tablespoon Arrowroot Powder (for thickening)

Then I let it sit for 5-7 minutes so the flavors all blend and the Arrowroot Powder can soak up some of the juices. Then I pour into individual sized oven proof dishes.

Side note!! Make sure you place your dishes on a baking sheet. The juice tends to run over sometimes and you definitely don’t want that mess in the bottom of your oven!

Assemble and Bake!

After pouring the filling into the individual cups it’s time to grab the dough out of the freezer. It works best to roll it out between 2 pieces of parchment paper so it doesn’t stick. Once it is rolled out to about 1/4 inch thick use a circle cutter (I use a plastic measuring cup I have) to cut the dough into the custom size needed.

Lay them on top of your individual sized dishes filled with the strawberry rhubarb filling and cut an X for air to get through.

Bake at 375 degrees for 25-27 minutes!

Then enjoy!! Either plain or with ice cream on top! YUM!

 

Recipe Print Out

 

Let’s get social! To see more pictures, tips and tricks, stories and more follow me on social media.

Pinterest

Facebook

Instagram