Gluten Free Strawberry Rhubarb Cobbler

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rhubarb.jpg

Filling Ingredients:

  • 1 lb. Sliced Strawberries, fresh not frozen

  • 1- 1 1/2 cups rhubarb, fresh or frozen

  • 3 T Tapioca Starch/Flour (potato starch or corn starch may work also)

  • 1/4 cup granulated sugar

Cobbler Topping Ingredients:

  • 3/4 cups gluten free all purpose flour (I use this brand)

  • 1/4 cup + 2 T gluten free old fashioned oats

  • 1/4 cup sugar

  • 1/4 tsp. pink sea salt

  • 6 T unsalted butter, melted

Directions:

  • Preheat your oven to 375°F. Grease a 9-inch x 9-inch square pan and set it aside.

  • First, prepare the crumble topping. In a medium-sized bowl, place the flour, oats, sugar, and salt, and stir to combine. Add the brown sugar, working out any lumps in the brown sugar mixture. Add the melted butter, and mix to combine well. The mixture will be thick. Place the bowl in the refrigerator to chill while you prepare the filling.

  • To make the filling, in a large bowl, place the tapioca starch, sugar, and salt, and stir well. Add the berries and rhubarb, and toss to coat. Transfer the filling to the prepared baking dish, and spread it into an even layer.

  • Remove the crumble topping from the refrigerator and break it up with a fork. Scatter the topping in an even layer all over the top of the fruit filling. Press gently on the crumble topping, but do not mix.

  • Place the uncovered baking dish in the center of the preheated oven and bake for about 30 minutes, or until the fruit is bubbly and the crumble topping is lightly golden brown.

*If you’ve never used tapioca starch, it can make the fruit mixture taste a little “gummy” if not eaten immediately after baking.

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