Strawberries are one of those fabulously seasonal fruits that are best eaten during the warm summer months. Even more seasonal is the rhubarb—a terrifically tart stem that actually looks like pink celery! Rhubarb has a very short harvest window, so while it’s in season, I love the traditional pairing of strawberry and rhubarb.
My take on cobbler uses a traditional southern technique: instead of a crumble or crust, I dropped biscuits on top of the fruity filling! And, to make it extra fun, I used a star-shaped cookie cutter to shape the biscuits. To keep it simple, you can use a traditional biscuit cutter, or even cut biscuits into squares with a knife instead.
To make this recipe autoimmune protocol-friendly, simply omit the cardamom from the biscuit recipe. Up to you if you want to replace with extra cinnamon.
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Prep time: 20 minutes
Cook time: 30 minutes
Serves: 8-10
Ingredients for Biscuits:
- 1 1/2 cups of Cassava Flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1/4 tsp cardamom
- 4 Tbsp lard, cold
- 3/4 cup coconut cream
- Mix dry ingredients together in a large bowl.
- Cut lard into dry ingredients.
- Add coconut cream until the dough is soft and leaves the side of the bowl.
- Roll out dough 3/4 inches thick.
- Use a 2 inches biscuit cutter to make into 9-12 biscuits.
Ingredients (cobbler):
- 1 1/2 lbs. rhubarb ( 5-6 cups chopped)
- 1/2 cups of maple syrup
- 3 Tbsp arrowroot powder
- 3 Tbsp water
- 1 1/2 lbs. strawberries
- 1/2 tsp vanilla
- 2 tsp orange zest
- 1 batch biscuits (above)
- 1 tsp cinnamon, optional
- 1 Tbsp maple sugar, optional
- Preheat oven to 400F.
- Meanwhile, simmer chopped rhubarb and maple syrup until rhubarb is soft but not mushy, about 8 minutes.
- Mix arrowroot powder with water and pour into rhubarb. Stir constantly until it thickens, about 1 minute.
- Remove from heat and fold remaining ingredients into warm rhubarb.
- Pour rhubarb mixture into a 9″ x 9″ baking dish. Arrange biscuits on the top of the rhubarb mixture. Mix cinnamon and maple sugar together and sprinkle over the top of each biscuit (this step is optional).
- Bake 20 minutes. Let cool at least 15 minutes before serving.
- Enjoy!
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This recipe look very delicious. You made it like artist. Thank for share here !
Hi, I have a friend who loves Strawberry-Rhubarb anything(!) and I’d like to make this for them. But I won’t see them for a few months. Any idea how this could be made frozen? Could the fruit mixture be made and frozen? Then, in a few months time, when ready to make the cobbler, transfer to fridge to thaw, make the biscuits and assemble and bake? I guess my question is…how would the cooked fruit mixture hold up to freezing and thawing before baking? Or is it better to freeze raw strawberries and raw rhubarb and then cook the fruit mixture at the time that I bake the cobbler? (I know that raw strawberries hold up well to freezing, but I have zero experience with rhubarb.) Thanks!
You can freeze rhubarb and use it all winter. Wash and chop rhubarb, lay it out in a single layer on a lined baking sheet, and pop in the freezer. When frozen, transfer to a freezer bag. This method keeps it from all sticking together in a lump. You can use this method to freeze all your summer fruit for using in winter.
This looks amazing but I can’t seem to get ahold of cassava flour. Could I replace it with coconut flour or anything else? Thanks for the great advice and recipes!
There really isn’t anything you can replace cassava flour with as it is unique in the way that it acts in baked goods. You can get it online from Amazon or directly from Otto’s Cassava Flour’s website (that’s my favorite brand).
Thank you so much for your reply! I’ve ordered my flour and can’t wait to make this recipe. I’ve also found a much cheaper source, at my local Caribbean food store, which sells something called Cassava Gari. I know this is fermented and a crunchier texture, but am wondering if it’s possible to bake with Gari too?
I’m sorry, I’ve never tried it so I can’t say. Let me know if you do though! -Kiersten
Hello!
Can I replace arrowroot with a lower dose of grass-fed gelatin?
I’d like to dramatically lower the sweeteners; will it affect the texture too much or is it ok to do so?
Thanks!
It will likely affect the texture, making it more jelly-like than jam like. But that doesn’t mean it isn’t doable. Give it a try and let us know how it goes! -Kiersten
Will duck fat work in this recipe? To replace the lard?
That should work fine! -Kiersten