STRAWBERRY RHUBARB COBBLER
I did quite a bit of research into today’s dessert recipe to come up with just the right ingredients and cooking methods. Strawberry rhubarb compote was one of my father’s favorites, and my mother cooked a huge potful for him each summer and froze it in small containers. I was never a fan.
But I was determined to find a way to link these two seasonal pretty red fruits in a way that I would enjoy; something sweet and tangy; and then I became overwhelmed trying out four different versions of strawberry rhubarb fillings with crunch toppings. For various reasons, I couldn’t get it right in my early attempts, but luckily it was still early enough in the season to find the ingredients easily. The ingredients on the website, Pinch of Yum, a grain free paleo dessert recipe, were closest to what I like, so that is the recipe I adapted and will share below.
After making several modifications, I still didn’t have the consistency and blend of flavors quite right. My daughters kept asking how I was doing with the rhubarb dessert, and when they’d see it posted, but the great dessert I sought was elusive. For example, my first attempt yielded a soupy runny fruit filling, and that wasn’t the consistency I was after. Adding a little bit of arrowroot thickened the fruit and solved that problem. I’d decided to add orange zest (rind) and orange juice to the fruit filling to make it interesting, instead of lemon as my mom used to, but overdid it with the orange peel, so I’ve scaled back on these amounts. If you love orange zest and juice, you may want to increase the amounts I’ve listed.
I used a cast iron skillet and am still so grateful my sister told me about how wonderful and healthy cast iron is to cook with, both on the stove and in the oven. But I think that next time, and there will definitely be a next time since we really loved this dessert, I will try to make individual portions in small ramekins, and just not cook them as long. By the way, this recipe works just as well if you use frozen fruit. This recipe will easily serve eight, and you might want to top with vanilla or chocolate coconut ice cream. Betayavon! Enjoy!
For The Filling:
• 2 cups rhubarb, diced
• 3 cups strawberries, diced
• zest from 1/2 orange, finely shredded orange peel
• 1-2 teaspoons orange juice
• 6 Tablespoons honey
• a pinch of salt
• 1½ Tablespoons arrowroot powder* (acts just like cornstarch)
For the crumbly cobbler topping:
• ½ cup chopped hazlenuts, almonds, walnuts, or pecans (I used hazelnuts since they were already chopped and it was delicious)
• ¾ cups almond flour
• 2 Tablespoons coconut flour
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• ¼ cup honey
• 4 Tablespoons coconut oil
- Two large bowls and two spoons to stir with
- Measuring cups and measuring spoons
- Cast Iron Skillet
- Grater for zesting orange
- Pastry cutter; your hands or two forks will also work
Preheat the oven to 350 degrees. Put the strawberries and rhubarb in a large mixing bow. Sprinkle with the arrowroot powder and mix well. Add the orange zest, orange juice, honey, pinch of salt, and mix well.
Mix the nuts, flours, cinnamon, salt and honey together in a medium mixing bowl. Cut in the coconut oil with your hands, two forks, or a pastry cutter, until the mixture begins to form crumbs. Grease a cast iron skillet, pyrex or other oven proof casserole, and spoon in the fruit filling.
Crumble the topping evenly over the top. Bake for 30 minutes, checking occasionally. When the topping is browned and the fruit is bubbling, remove from oven and allow to cool for a few minutes before serving. Top with coconut ice cream, if desired.