Thursday, June 16, 2016

Early Summer Cobbler

Its summer again!  Summer for me means CSA.  Now that this is my 4th summer of CSA, its getting a bit harder to discover new veggies and new ways to make them.  Just when I was worried my cuinary adventures were over, rhubarb happened!  Rhubarb!  I think I've only hadd it once or twice in my life.  I know it goes well with early summer berries.  My mother informed me she had blueberries and stawberries rotting in her fridge while she was out of town.  Rhubarb, bueberries, strawberries?  Sounds like the makings of a pie to me.  The problem with pie in my world is that I'm gluten intollerant and despise making crust.  Cobbler it it!

(Vegan/Gluten Free) Early Summer Cobbler

4 C rhubarb, blueberry and strawberry, cut
      (foor exact copy I used 2c rhubarb, 1c blueberry, 1c strawberry)
2 tsp lemon juice
1/3 C sugar
1/3 C maple syrup
2 Tbs corn starch

1/3 C brown sugar (or 1/3c sugar plus 1tsp molasses)
3/4 C rolled oats
1/2 C sorghum four
pinch of salt
1/3 C melted "butter" (I use Earth Balance soy-free)

Preheat oven to 350
Grease 8x8 glass pan or baking vessel of choice, I used large ramekins

Mix together all filling ingredients except fruit.  
Once well incorporated, toss fruit in mixture until evenly coated.

 Pour into baking dish.

Mix together all topping ingredients except "butter".  Once ingredients are well mixed, add melted "butter" and stir well.  Evenly top fruit mixture with topping.
Bake 35 minutes until topping is golden and fruit is bubbling.