With our garden blooming, as well as our summer Community Supported Agriculture (CSA) share and local farmers’ markets starting up, we’ve had a steady supply of rhubarb over the last few weeks. So I’ve been making cobbler. I adapted my recipe from one that I found on the website “The Fountain Avenue Kitchen.”
- 3 cups of chopped rhubarb (cut stems into 1/2-inch pieces and discard leaves!)
- 1 pint strawberries, halved or quartered depending on size
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1 cup old-fashioned GF oats (I use Bob’s Red Mill)
- 1 cup almond flour (preferably blanched; I use Honeyville Farms almond flour)
- 1/2 cup sugar
- 1/2 teaspoon ground ginger
- 2 egg whites
- 2 tablespoons melted butter
- Preheat oven to 350 degrees F.
- Place the rhubarb and strawberries in a 9-inch pie plate. Toss the fruit with the 1/3 cup sugar and 1 tablespoon cornstarch.
- In a medium bowl, mix the oats, almond flour, 1/2 cup sugar, and ginger. Add the egg whites and butter, and stir until blended.
- Spread the mixture evenly over the fruit mixture. Try to leave at least a tiny gap between the topping and the edge of the pie plate.
- Bake for 35-40 minutes or until the rhubarb is bubbling and the topping is crisp and lightly golden. Allow the cobbler to rest for 5 minutes or so. Enjoy hot or at room temperature, with whipped cream, vanilla ice cream, or frozen yogurt, if desired. I actually eat my plain. I have eaten a lot of this cobbler over the last few weeks!
I feel like this blog has turned into my neglected 5th child over the last few weeks. If I haven’t responded to your comments and/or emails, I will do so soon. Also, stay tuned for upcoming posts about a project called Pasta Flyer, the CeliAction Study, cow’s milk protein allergies, non celiac gluten sensitivity, celiac disease and brain fog, and my opportunity to run the NYC Marathon in November for the Celiac Disease Foundation’s “Team Gluten-Free.” I hope that you’re all enjoying your summer! -Jess