Gluten-Free Strawberry Rhubarb Cobbler

Makes: 4-6 servings
Free of: gluten and all top allergens

Photo: Chris Gonzaga

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Ingredients

4-5 stalks fresh rhubarb, chopped
4 cups (1 kg) strawberries, halved
1/2 cup (125 mL) sugar
2 tbsp tapioca cereal
1 tbsp 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 baking powder (look for gluten-free)
1/2 tsp salt
1/2 cup (125 mL) softened dairy-free, soy-free buttery spread (I use Earth Balance)
1 cup (250 mL) plain rice milk
1 tsp vanilla

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

Preheat oven to 350° F.
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.
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 milk and vanilla, mixing until just combined.
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.

Simon Clarke is a chef and recipe developer.