Gluten and Dairy-Free Rhubarb Cobbler Recipe NO Strawberries!

Image: iClipart

I made this dish for our Celiac Support Group's yearly pot luck dinner, over the summer. My aunt had asked us to harvest her overgrown rhubarb recently, so I tried making this rhubarb cobbler for our dessert dish. I adapted a regular recipe to be gluten- and dairy-free, and I was surprised it turned out as yummy as it did.

A lot of people make rhubarb pies with strawberries in them, but the lady who runs our Celiac Support Group is allergic to strawberries. Not only that, but I think strawberries can make the cobbler too sweet. I enjoy the tangy-ness of rhubarb. So we made it nice and tangy.

Ingredients:

2 C. sugar

1/2 tsp. cinnamon

8-9 C. rhubarb, fresh or frozen, chopped to 1/2"

3 C. water

few drops red food coloring

4 T. margarine dairy-free margarine (Earth Balance)

1 C. rice flour

½ C. almond flour

½ C. potato starch flour

¼ tsp. xanthan gum

12 T. sugar

3 tsp. baking powder

1/2 tsp. salt

1/2 C. dairy-free margarine (Earth Balance)

12 T. soy milk

1 ½ tsp. grated orange peel

Directions:

In saucepan combine 1 C. sugar and cinnamon. Add rhubarb, water and coloring. Cook and stir until mixture boils; cook 2 min. more. Stir in 2 T. margarine. Pour mixture into a 1 1/2 - 2 qt. casserole or baking dish. Keep bubbling hot in oven. For topping, sift together flour, 6 T. sugar, baking powder and salt. Cut in 1/4 C. margarine; stir in soy milk and orange peel. Push topping from spoon into dollops atop bubbling hot fruit. Bake at 400 degrees for 25 - 30 min. Serve with non-dairy ice cream, like Rice Dream.

Results:

YUM!