Free of: Gluten and all top allergens, except dairy. (Alternative suggested.)

Ingredients

• 4-5 stalks fresh rhubarb, chopped
• 4 cups (1 kg) strawberries, halved
• 1⁄2 cup (125 mL) sugar
• 2 tbsp (30 mL) tapioca cereal
• 1 tbsp (15 mL) lemon juice topping
• 3⁄4 cup (200 g) white rice flour
• 1⁄4 cup (60 g) tapioca flour
• 1⁄4 cup (60 g) potato starch flour
• 1⁄4 cup (60 g) sugar
• 1 tbsp (15 mL) baking powder (look for gluten-free)
• 1⁄2 tsp (2.5 mL) salt
• 1⁄2 cup (125 mL) softened butter or alternative (Earth Blend)
• 1 cup (250 mL) rice drink (or substitute soy or almond drink)
• 1 tsp (5 mL) vanilla

Method

1. Preheat oven to 350° F.
2. In a large saucepan, combine the rhubarb, sugar, tapioca and lemon juice. Cook over low heat, stirring occasionally until mixture thickens. Gently fold in strawberries and set aside.
3. To make topping, in a large bowl, combine flours, sugar, baking powder and salt. Cut in butter or alternative with a pastry blender (or two forks) until crumbly. Add rice drink and vanilla, mixing until just combined.
4. Place fruit mixture in a lightly greased 9-inch x 13-inch baking dish. Spoon on topping. Bake on middle rack for 20-25 minutes, until fruit begins to bubble and top is a light gold.

Note: When using non-gluten flours, the cooked cobbler will have a smooth rather than crumbly texture.

Recipe by Simon Clarke

First published in Allergic Living magazine.
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