Strawberry and rhubarb is a classic combination. The sweet of the strawberries and the tart of the rhubarb makes a sort of magical dessert.
Right now (late spring/early summer) is about the only time I can find rhubarb in my local grocery stores. I’ve never seen it frozen either so this is a recipe you need to take advantage of while the fruit is fresh and in season.
As good as the fruit is, the crust is what makes it, honestly. I can’t tell you how many versions of pie crust I went through before finally hitting on this one that tastes great and actually rolls out! I have tutorials on it on YouTube and you can get the recipe sent to you in recipe card form by signing up for my newsletter.
Once you make the filling for the cobbler, you can eat it like a compote or pour it over ice cream or even refrigerate it and then eat it like jam over your favorite paleo biscuits (I have a great recipe in my book). You could even make extra batches and freeze them so you can have this yummy cobbler any time of year. Actually, I highly recommend you double the filling and freeze half. It’s just as easy to make double the amount. Then you get two cobblers!!
If you’re new to this Paleo thing, this is one of those recipes that you won’t believe you’re able to eat. Yes, it may take a little work, but that’s sort of the idea. You get in the kitchen and enjoy working with these fresh ingredients. Savor the process of creating something delicious and free of inflammatory ingredients. And if it were super easy and fast to throw together, you’d make it everyday and that’s not the idea. This is a treat to be enjoyed occasionally. But better hurry because those berries and rhubarb won’t be around long!