May 31, 2012

Summer Delights

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.

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