rhubarb

We have been picking a cleaning rhubarb all day as we have a ton of it growing next to our shed.  As a kid I would pick it and spend the rest of the day taking nibbles out of it enjoying the lip puckering sourness. As a treat we decided to make a rhubarb cobbler using my Grandmother’s recipe but making it gluten-free.

While thinking about this post I was wondering about the health benefits of rhubarb.

Did you know rhubarb contains:

  • Fiber for ease in digestion
  • Vitamin K for healthy bone growth and neuron function in the brain (1 serving of rhubarb provides 45% of the daily value)
  • Vitamins C and A
  • Calcium

Rhubarb Facts from Mercola.com 

Rhubarb Cobbler

Ingredients

  • 4 cups Chopped Rhubarb
  • 1-1/2 cup Sugar (we used coconut sugar)
  • 1/4 teaspoon Salt
  • 2 Tablespoons Lemon Juice
  • 2 cups Kathy Smart’s Smart Flour (gluten free, top allergen free, Free of corn, soy, potato starch/flour, rice flour, xanthan gum)
  • 2 Tablespoons Sugar (we used coconut sugar)
  • 1/4 teaspoon Salt
  • 1 Tablespoon Baking Powder
  • 1/2 cup Butter
  • 1/2 cup  Milk or milk substitute
  • 1 Egg

Instructions

  1. Preheat oven to 400′ degrees.
  2. In a bowl, combine rhubarb, sugar, 1/4 teaspoon salt, lemon juice, and almond extract if using. Stir and set aside.
  3. In a separate bowl, combine flour, 2 tablespoons sugar, 1/4 teaspoon salt, and baking powder. Stir together. Add butter, then cut together with a pastry cutter.
  4. Beat egg and milk together. Pour into flour mixture and stir with a fork until just combined.
  5. Pour rhubarb into a buttered baking dish. Tear off pinches of dough and drop it onto the surface of the fruit, creating a “cobbled” texture. Sprinkle additional sugar over the top.
  6. Bake for 30 to 35 minutes, or until golden brown and bubbly. Serve warm with vanilla ice cream or fresh whipped cream.
It's only fair to share...Tweet about this on TwitterPin on PinterestShare on Google+Share on FacebookEmail this to someone