Gingered Strawberry-Rhubarb Cobbler
To make this gluten-free and more paleo-friendly, use the topping recipe here.
Ingredients
  • For the filling:
  • 2 1/2 cups diced rhubarb
  • 2 1/2 cups hulled and quartered strawberries
  • 1/2 cup evaporated cane juice or granulated sugar
  • 2 tablespoons tapioca flour or corn starch
  • 1 teaspoon finely grated lemon zest
  • For the crust:
  • 2 tablespoons evaporated cane juice or granulated sugar
  • 1 cup all-purpose flour
  • 1 1/2 teaspoon aluminum-free baking powder
  • 1/4 teaspoon kosher sea salt
  • 1/4 cup unsalted butter, softened
  • 1/4 cup whole milk
  • 1 large egg, lightly beaten
  • 1/4 cup finely diced crystallized ginger
Instructions
  1. Preheat the oven to 350 degrees F.
  2. In a medium bowl, stir together the rhubarb and the strawberries with the sugar, tapioca or corn starch, and lemon zest. Set aside the mixture for 30 minutes to macerate.
  3. In a separate medium bowl, whisk together the 2 tablespoons of sugar, flour, baking powder, and salt. Using the tines of a fork, cut the butter in until the mixture resembles coarse crumbs. Stir in the milk, egg, and crystallized ginger just until moistened. Do not over mix.
  4. Pour strawberries and rhubarb into a 2-quart casserole dish; drop the cobbler batter by heaping tablespoonfuls on top of the fruit. Sprinkle a little extra sugar over the cobbler topping, if desired.
  5. Bake for 30-35 minutes until cobbler crust is golden brown and fruit filling is bubbling. Serve warm; top with lightly sweetened whipped cream or vanilla ice cream, if desired.
  6. Nutrition (per serving): 304 calories, 9.3g total fat, 52.4mg cholesterol, 189.4mg sodium, 252.4mg potassium, 52.4g carbohydrates, 2.5g fiber, 24.6g sugar, 4.4g protein
Recipe by Jan's Sushi Bar at http://www.janssushibar.com/gingered-strawberry-rhubarb-cobbler/