Rhubarb-Strawberry Cobbler (Gluten-Free)

Posted on


Here is something that’s easy to put together
and bake when the rhubarb and
strawberry season collide (mesh?).
  • 1 pound fresh rhubarb, cut into 1/2-inch pieces (about 3 slightly heaping cups).  NEVER EVER use ANY part of the rhubarb leaves!
  • 1 pound fresh strawberries (1 quart?), thickly sliced.
  • 1/3 cup granulated sugar.  (Add one more tablespoon if you prefer more “sweetness”.)
  • 1 tablespoon plus 1 teaspoon corn starch.  (You could use same amount of wheat flour OR all-purpose white flour as the thickener IF you do not need this recipe to be gluten-free.)


  • 1 cup old-fashioned rolled oats.
  • 1 cup almond meal flour.
  • 1/3 cup sliced almonds.
  • 2/3 cup  sugar.  (I use half white, half brown.)
  • 1/4 teaspoon salt.
  • 1/2 teaspoon ground ginger.


  • 2 tablespoons butter, melted
  • 2 egg whites, slightly beaten.
  • 1/2 to 1 teaspoon vanilla, optional.
  • Preheat the panggangan to 350-degrees.
  • Place the rhubarb and strawberries into a medium-sized bowl.   After mixing the sugar and corn starch together very well, dump it over the rhubarb and strawberries…stir well, to coat evenly.  Put this sugared mixture into a 10-inch panggangan proof dish OR a round skillet (I used my 10″ cast iron frying pan.)
  • In a medium bowl, mix together the oats, almond meal flour, sliced almonds, sugar(s), and ginger. Add the slightly beaten egg whites and melted butter.  Stir together until blended evenly.
  • Spread the “dough” mixture evenly over the fruit mixture. Using a teaspoon, I took little dabs of the sticky mixture and plopped them on top of the sugared fruit layer, staying about 1/2″ away from the edges of the dish, then evened it out a bit more.  Like this…
Above:  Just for “because”, I put some more sliced almonds on top before sticking it into the oven.

  • Bake in 350-degree for about 35-40 minutes.  It’s done when the rhubarb can be seen bubbling around the edge and the topping is crisp and lightly golden like this…


  • Allow the cobbler to rest for about 5 minutes before serving.  Enjoy this while it’s still hot or at room temperature.


 Enjoy it “naked” like this….


OR, “dressed up” like this…

Through the years, I’ve found this basic recipe also works with other fruit– including pitted cherries, blueberries, peaches, etc.  (For juicier fruit, just adjust the amount of “thickener” you add.)

OR, …you can do a computer search (google?) and find a good recipe for Apple Crisp or Fruit Crisp to get the directions for a topping YOU like better and take it from there.

Source Recipe: http://milkmaidrecipebox.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *