Gosh, hasn’t the weather just been amazing lately? I hate to brag, but I’m completely loving it! So not ready for when those upper 90’s/three digit numbers hit. With the seasons changing, we welcome some of my favorite farmer’s market finds– strawberries, cherries, apricots, peaches, rhubarb, and peonies. I’m like a little kind in a candy store as I fill my woven basket on Saturday mornings. And please know, if you don’t know this already, your farmer’s market will always beat any grocery store, and thats in price and taste! So, always shop local.
I love to eat raw fruit just as much as the next woman, but what better way to enjoy it than to bake with it? Genius, right!? And believe it or not, until this creation, I have never indulged in tasting Strawberry Rhubarb cobbler, or anything strawberry rhubarb for that matter. Crazy, I know. Seeing as I’m not a picky person when it comes to food, unless its liver.. that stuff scares me even though it’s amazing for you, I figured I’d jump in wholly. I mean, people make strawberry rhubarb pies, bars, scones, ect. all the time, I’m sure its good?
Good? Uh, yeah, that’s an understatement! I’m so in love with this recipe, that I’ve made it twice this month. You know, for… research purposes? Yeah, that’s it… I’ve been making sure it’s the best it can be. That, and I’m completely obsessed. Plus, who would have known something so delicious would have… poisonous leaves? It’s true! Did you know: Rhubarb stalks of course are edible but the rhubarb leaves are poisonous! Weird, right? Just goes to show, we truly can always find good within the bad.
- 5 stalks rhubarb, diced
- 2 punds of fresh strawberries, hulled
- 2 tablespoons arrowroot powder
- 1/4 cup freshly squeezed orange juice
- 1 cup unsweetened shredded coconut
- 1/4 cup golden flax meal
- 2 tablespoons coconut flour
- 1/4 cup coconut crystals
- 1/4 cup pecans
- 1/4 cup cashews
- 1/2 cup cup walnuts
- 1 teaspoon salt
- 1/4 cup coconut oil, at room temperature
- 2 tablespoons honey
- Preheat oven to 350.
- For filling, place rhubarb, strawberries in a 2 quart baking dish with a lid. In a small bowl, dissolve the arrowroot and orange juice together. Stir until completely combined. Add the arrowroot mix to the fruit, and toss to combine.
- For topping, pulse together all dry ingredients- coconut, flax, nuts, crystals, flour, salt. Then, add in honey and coconut oil and pulse until a dough forms.
- Sprinkle topping over the fruit and cover the dish with a lid.
- Bake for 3-40 minutes until the fruit juices start bubbling and the top is golden brown. For an extra crisp, remove the lid and continue baking for 5-10 minutes. Let the cobbler cool for 15, and serve with coconut whip or ice cream of choice.