step 1

Position a rack in the center of the oven and preheat to 425 degrees.

step 2

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. 

step 3

Bake the fruit mixture until it is somewhat cooked down and bubbling, about 15 to 20 minutes. 

step 4

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. 

step 5

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. 

step 6

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.