Strawberries and rhubarb are so swell together. I can happily eat just the filling, sauteed in butter, cinnamon, and honey, or placed on top of a bowl of yogurt. But the cobbler crust quickly turns this mixture into a comforting dessert for a crowd. Add some whipped cream or whipped yogurt, and it becomes fruity, tarty decadence.
Strawberry rhubarb is a classic combination, and rhubarb is a ruby red vegetable. The most popular varieties appear in late spring. Historically, rhubarb has been used medicinally for cleansing (it’s a natural laxative), while the leaves of the plant are toxic due mostly to their high oxalate content.
Besides this great combo of fruit and vegetable, I have some news for you. Several Comfy Belly readers have been asking me about a book over the last few years, and while I wanted to do it eventually, if it seemed right, I tucked the idea away for a later date. Then a few months ago, a publisher contacted me about writing a cookbook. So, yes, I’m officially writing a cookbook.
It is going to be filled with recipes that are based on SCD (paleo, gluten-free, lactose-free, sugar-free, and grain-free), which is how I started this journey. What began as an alternate universe in baking, shopping, and living, has become a way of life for myself, and many others. So many folks feel better as a result of changing the way they eat that it can’t be ignored. I’ll share more along the way, over the coming months. And maybe you can get involved? I’ll let you know how.
I’m very excited. Lots more to come. But for now, here’s a treat to take advantage of all the strawberries and rhubarb arriving at local markets. Even if you don’t think you like rhubarb (it’s quite acidic in it’s raw state), once baked with fruit, it mellows and softens. Enjoy!
Strawberry Rhubarb CobblerMakes about 8 servings; I used a 9 inch pie dish.
- 1 1/2 cups of blanched almond flour
- 1/4 teaspoon salt
- 1/4 tsp baking soda
- 1/4 cup melted ghee, unsalted butter, vegetable shortening, or coconut oil
- 2 tablespoons of honey or maple syrup
- 1 teaspoon vanilla extract
- 2 cups of rhubarb (about 1 large stalk, or two small), chopped into bite size pieces
- 1 1/2 pounds/681 grams of strawberries (about 4 cups), chopped into bite size pieces
- 1 teaspoon of cinnamon
- 1 teaspoon of lemon juice
- 1 teaspoon of lemon zest (optional)
- 1 tablespoon of melted ghee, butter, or coconut oil
- 1/4 cup honey (or maple syrup)
- Prepare the crust first by blending the dry ingredients in a bowl.
- Blend wet ingredients in a separate bowl.
- Add the dry ingredients to the wet ingredients and blend until you have a ball of dough. It will be sticky and moist.
- Place the dough between two pieces of parchment paper, or other non-stick surfaces, and roll it out to a size that is slightly larger than your baking dish.
- Place the crust, covered, in the refrigerator for 15 minutes (or the freezer for 5 minutes).
- Preheat your oven to 350°F/175°C.
- Prepare the filling by combining all the ingredients in a bowl and blend well.
- Scoop the filling into your baking dish.
- Place the crust over the top of the filling and tuck in any dough that is falling over the edges. Poke a few fork holes in the top of the crust to allow the filling moisture to escape.
- Bake for 35 minutes, or until the crust is browned and the filling is bubbling.
- Cool for a moment and serve with ice cream, whipped yogurt, or whipped cream.