Strawberry Rhubarb (on the light side) Cobbler

by Christina Meyer-Jax, Tastemaker in Residence

I feel like strawberry’s best friend is rhubarb.  They both are in season in the spring and complement each other with sweet and tart.  Here is a version that’s on the healthier side.

Ingredients

4 cups sliced strawberries

4 cups sliced raw rhubarb

1/2 cup coconut sugar

2 Tbsp tapioca starch

Cobbler

1 cup almond flour

3/4 cup shredded coconut, divided

1/3 cup coconut sugar

1/4 cup tapioca starch

1 tsp baking powder

1/2 tsp sea salt

1/2 cup coconut oil, melted

Instructions

1. Preheat oven to 350°

2. Combine all the filling ingredients in a large bowl and mix well. Pour it into an 8″x11″ baking dish

3. In the same bowl, mix together the almond flour, 1/2 cup of the shredded coconut, coconut sugar, tapioca starch, baking powder, sea salt, and coconut oil. Place the topping in mounds on top of the strawberries and rhubarb to create a cobblestone effect then press slightly with your hands

4. Sprinkle the remaining 1/4 cup of shredded coconut over the top

5. Put the baking dish in oven and bake for 30 minutes, or until it is hot and bubbling at the sides. Note: check the cobbler after 20 minutes. If the top is browning too much, place some aluminum foil over the top.