Feeding the Sweet Tooth: Part II- From Scratch Rhubarb Strawberry Cobbler

Fourth of July at dad's house. I was asked to do the baked beans. However, I knew if I wanted desert I was going to have to bring it myself. Once that was decided I created this Rhubarb - Strawberry Cobbler.

The crust is good 'ol Bob's Red Mill, although I can no longer find the recipe on their website. The filling for this is adapted from Mother Earth News, who say they adapted it from Recipes from the Garden by Rosalind Creasy (Tuttle, 2008).

Rhubarb-Strawberry CobblerCrust:
3/4 cup white rice flour
1/4 cup potato starch
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1 Tablespoon sugar
2/3 cup vegetable shortening
3/4 cup water
1 egg
1 teaspoon baking powder

Preheat oven to 425 degrees Fahrenheit. Generously grease a 10" pie pan or 2.5 liter Pyrex dish; set aside. Place all ingredients in a medium mixing bowl. Beat two minutes on medium speed. Spread about half the batter into the prepared pan to make a thin bottom crust. Set the other half aside for now.

Filling:
3 - 4 stalks rhubarb, cut into 1/4 to 1/2-inch pieces (3 cups)
1/2 cup sugar
1 Tablespoon orange or lemon zest (about 3/4 Tablespoon lemon or orange juice can be substituted)
1 Tablespoon butter
1 Tablespoon Wheat-Free Flour blend
1 1/2 tubs (1 pound tubs) sliced, frozen strawberries with sugar added

In a saucepan over medium heat, cook the rhubarb, sugar, and 1 tablespoon zest until the rhubarb begins to soften and exude juices, about 2 minutes. Add the butter and flour and bring to a boil while stirring. Cook for about 1 minute. Add the sliced strawberries.

Remove from heat and carefully spoon the fruit mixture into the prepared pan with half the batter.

Topping
2 Tablespoon sugar
1 tablespoon lemon or orange zest (or 1/2 teaspoon lemon juice)

Spoon the remaining batter in small dollops over the filling.

Mix together sugar and zest. Sprinkle over all. Bake 425 degrees for 25-30 minutes.