Summer Delights
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Summer is here! The upcoming full moon is known by many as the 'strawberry moon', and for good reason! These delightful little berries are growing ripe in my garden alongside a huge patch of rhubarb.
I love making this recipe, which I have adapted from the Fields of Greens cookbook.
Strawberry Rhubarb Cobbler
Preheat the oven to 375 degrees.
Wash 1 pound of rhubarb, cutting off any brown spots or leaves still on the stalks. Cut stalks in half lengthwise before slicing ½-inch thick so that all of the pieces are approximately the same size.
Wash 1 pint strawberries. Cut them into halves or leave whole if small.
Toss the fruit with 1/3 cup maple syrup, 2 Tablespoons flour (spelt, rice,or millet), and zest of 1 orange.
Place in an 8-inch square baking dish or a 9-inch round cake pan.
Make the topping by combining 1 1/2 cups flour (spelt, rice, or millet), pinch salt, 1 Tablespoon baking powder.
Cut in 4 Tablespoons coconut oil OR unsalted butter.
Add 2 Tablespoons maple syrup and 1 cup milk (almond, rice or cow), and mix lightly, just until the dry ingredients are moistened. Cover the fruit with tablespoon-size dollops of topping, using all of it.
Bake for 35 to 40 minutes, until the topping is browned and cooked through and the fruit is bubbling.
*It's just as delicious made simply with strawberries. You’ll need 3 baskets of berries, about 5 cups washed, hulled, and cut into halves or left whole if small. The berries are so sweet that you’ll need only 1/4 cup maple syrup. Toss them with the maple, 2 tablespoons flour, and the chopped zest of an orange. Assemble the cobbler and bake as directed.
I love making this recipe, which I have adapted from the Fields of Greens cookbook.
Strawberry Rhubarb CobblerPreheat the oven to 375 degrees.
Wash 1 pound of rhubarb, cutting off any brown spots or leaves still on the stalks. Cut stalks in half lengthwise before slicing ½-inch thick so that all of the pieces are approximately the same size.
Wash 1 pint strawberries. Cut them into halves or leave whole if small.
Toss the fruit with 1/3 cup maple syrup, 2 Tablespoons flour (spelt, rice,or millet), and zest of 1 orange.
Place in an 8-inch square baking dish or a 9-inch round cake pan.
Make the topping by combining 1 1/2 cups flour (spelt, rice, or millet), pinch salt, 1 Tablespoon baking powder.
Cut in 4 Tablespoons coconut oil OR unsalted butter.
Add 2 Tablespoons maple syrup and 1 cup milk (almond, rice or cow), and mix lightly, just until the dry ingredients are moistened. Cover the fruit with tablespoon-size dollops of topping, using all of it.
Bake for 35 to 40 minutes, until the topping is browned and cooked through and the fruit is bubbling.
*It's just as delicious made simply with strawberries. You’ll need 3 baskets of berries, about 5 cups washed, hulled, and cut into halves or left whole if small. The berries are so sweet that you’ll need only 1/4 cup maple syrup. Toss them with the maple, 2 tablespoons flour, and the chopped zest of an orange. Assemble the cobbler and bake as directed.