Strawberry rhubarb whiskey cobbler made with whole grain ginger oat biscuits – this timeless, classic dessert has gotten a modern upgrade making it gluten and refined sugar free.
(links below are the gluten free & celiac safe products I used in this recipe)
- 12 ounces trimmed rhubarb, sliced 1/2″ thick (about 3 cups)
- 8 ounces hulled strawberries, quartered if large, halved if small (about 2 cups)
- 3 tablespoons gluten free whiskey
- 1/3 cup coconut sugar
- 1 1/2 tablespoon gluten free cornstarch
- pinch kosher salt
- 1/2 cup gluten free wholesome flour
- 1/4 cup gluten free sweet rice flour
- 1/3 cup gluten free rolled oats
- 2 tablespoons coconut sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 tablespoon freshly grated ginger
- 4 tablespoons cold, unsalted butter, cut in 1/4″ cubes
- 6 tablespoons nonfat greek yogurt
- coconut sugar, for sprinkling on biscuits
- vanilla ice cream, for serving
Position a rack in the center of the oven and preheat to 425 degrees.
Combine the sliced rhubarb, strawberries, whiskey, coconut sugar, cornstarch, and salt into a large mixing bowl, toss until combined. Pour the fruit and all of the juices into an 8×8 inch square baking dish.
Bake the fruit mixture until it is somewhat cooked down and bubbling, about 15 to 20 minutes.
While the fruit bakes, in a large mixing bowl combine flours, oats, coconut sugar, baking powder, salt, and grated ginger. Add the butter and cut in with a pastry blender or rub it in with your fingers until the mixture looks like sandy gravel with some pea-sized butter bits. Add the yogurt and mix with a spoon until the dough begins to come together, kneading a few times with your hands to form a loose ball. Chill the dough in the refrigerator while the fruit bakes.
When the fruit has begun bubbling, remove the baking dish from the oven. Divide the dough into 12 rough balls, about an inch in diameter, and place them over the top of the hot fruit, spacing them about an inch apart. Sprinkle the tops of the dough with some coconut sugar.
Bake the cobbler until the biscuits are golden brown and the fruit is thick and bubbling, about 15 to 20 minutes. Let the cobbler cool at least 15 minutes to allow fruit to thicken. Serve warm with a scoop of vanilla ice cream.
Adapted from The Bojon Gourmet
To make this without alcohol: replace the whiskey with an equal amount of orange juice.