Strawberry Rhubarb Cobbler

Strawberries are one of those fabulously seasonal fruits that are best eaten during the warm summer months. Even more seasonal is the rhubarb—a terrifically tart stem that actually looks like pink celery! Rhubarb has a very short harvest window, so while it’s in season, I love the traditional pairing of strawberry and rhubarb.

My take on cobbler uses a traditional southern technique: instead of a crumble or crust, I dropped biscuits on top of the fruity filling!  And, to make it extra fun, I used a star-shaped cookie cutter to shape the biscuits.  To keep it simple, you can use a traditional biscuit cutter, or even cut biscuits into squares with a knife instead.

To make this recipe autoimmune protocol-friendly, simply omit the cardamom from the biscuit recipe.  Up to you if you want to replace with extra cinnamon.

Prep time: 20 minutes
Cook time: 30 minutes
Serves: 8-10

Ingredients for Biscuits:

• 1 1/2 cups of Cassava Flour
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1/4 tsp salt
• 1/4 tsp cinnamon
• 1/4 tsp cardamom
• 4 Tbsp lard, cold
• 3/4 cup coconut cream

1. Mix dry ingredients together in a large bowl.
2. Cut lard into dry ingredients.
3. Add coconut cream until the dough is soft and leaves the side of the bowl.
4. Roll out dough 3/4 inches thick.
5. Use a 2 inches biscuit cutter to make into 9-12 biscuits.

Ingredients (cobbler):

• 1 1/2 lbs. rhubarb ( 5-6 cups chopped)
• 1/2 cups of maple syrup
• 3 Tbsp arrowroot powder
• 3 Tbsp water
• 1 1/2 lbs. strawberries
• 1/2 tsp vanilla
• 2 tsp orange zest
• 1 batch biscuits (above)
• 1 tsp cinnamon, optional
• 1 Tbsp maple sugar, optional

1. Preheat oven to 400F.
2. Meanwhile, simmer chopped rhubarb and maple syrup until rhubarb is soft but not mushy, about 8 minutes.
3. Mix arrowroot powder with water and pour into rhubarb.  Stir constantly until it thickens, about 1 minute.
4. Remove from heat and fold remaining ingredients into warm rhubarb.
5. Pour rhubarb mixture into a 9″ x 9″ baking dish.  Arrange biscuits on the top of the rhubarb mixture. Mix cinnamon and maple sugar together and sprinkle over the top of each biscuit (this step is optional).
6. Bake 20 minutes.  Let cool at least 15 minutes before serving.
7. Enjoy!