Okay, here we go, let’s talk about this gluten-free strawberry rhubarb cobbler adventure.
First off, I got this craving for something sweet and tart, you know? And it’s spring, so strawberries and rhubarb are all over the place. I’ve always loved a good cobbler, but my body decided it doesn’t like gluten anymore. Fine, challenge accepted.
So I grabbed my apron, and hit the grocery store. Got myself some beautiful, red strawberries and those funky-looking rhubarb stalks. Rhubarb, by the way, is technically a vegetable. Who knew? It’s the stem we eat, not the leaves, which I heard are poisonous or something. Anyway, I wasn’t taking any chances, I just used the stalks.
Getting Started
I washed the strawberries and chopped ’em up. Then, I did the same with the rhubarb, slicing it into little pieces. I tossed them both in a big bowl with some sugar, a little lemon juice to make things interesting. You need that extra acid with that sweet fruit, otherwise, it’s kind of too sweet. I let that sit for a bit while I started on the topping. It’s called maceration, that’s the fancy word for it, but let’s not get too technical here.
The Topping
- This is where the gluten-free part comes in. I used a gluten-free flour blend that I like. It’s a mix of rice flour, tapioca flour, and some other stuff.
- Mixed that with some sugar, baking powder (gotta get that rise!), and a pinch of salt.
- Then I cut in some cold butter until it looked like coarse crumbs. You don’t want to melt it because you want it to stay cold to get a better rise! I learned that the hard way.
- I added some milk slowly, just enough to bring it all together into a dough.
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