Father’s Day this year was nice for Beloved, I’m happy to report. Jolly took him out for dinner the night before; I made him Crab Cake Benedict (served over sauteed Swiss chard and caramelized onions) for brunch and some lovely chicken livers sauteed with white wine, onion and capers over a traditional risotto for dinner. He got to take a nap and putter in the garden and we gave him a couple of cute gifts, both useful and funny.
He enjoyed himself, which is the goal of any good Father’s Day.
I also made him this. The man is a strawberry-rhubarb fanatic, and since our rhubarb is gorgeous this year and we had two quarts of fresh strawberries in the fridge, why not make him a strawberry-rhubarb dessert as a Father’s Day treat? And because cobbler is easier than pie, as well as every bit as tasty, well…there you go.
Now, this is not paleo (like cobbler could ever be truly paleo); in fact, it’s not even gluten-free. (You can make it gluten-free and more paleo friendly by using the topping recipe here, if you like). What it is is freaking delicious, and if I’m going to make the light of my life one of his favorite desserts for Father’s Day, I refuse to feel the least bit guilty about it. All of the ingredients, including the AP flour and granulated sugar, were certified organic, and the fruit was locally grown – you can’t get more “local” than your own back yard.
The addition of the crystallized ginger in the topping was just wonderful, and the topping itself was tender and fluffy and simply delicious. I’m going to throw caution to the wind and make a cobbler with this topping again when peaches are in season later this summer. It’ll be awesome.
*smiles and thumbs nose*
Click the image to enlarge
- 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
- Preheat the oven to 350 degrees F.
- 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.
- 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.
- 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.
- 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.
- 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