Our Paleo Family

Strawberry Rhubarb Cobbler

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!

Strawberry Rhubarb Cobbler
Print Recipe
8-10 servings
8-10 servings
Strawberry Rhubarb Cobbler
Print Recipe
8-10 servings
8-10 servings
Fruit Filling
Servings: servings
  1. Start by picking fresh berries with cute children. Just kidding. 🙂 This is not required, but sure is fun!
  2. Make the pastry according to instructions and set aside.
  3. Make filling by chopping fruit. Strawberries should be no larger than 1/2 inch cubes and rhubarb should be 1/4 inch slices.
  4. Add all filling ingredients except glucomannan and water to saucepan and set over medium high heat. Stir to combine and bring to a boil. Once the mixture boils, mix glucomannan and water and add this to the boiling mixture quickly. Continue to stir and simmer until thickened - 2-3 minutes - then set aside.
  5. Make topping by combining all ingredients and mixing into little pebbles.
  6. Preheat oven to 375 degrees.
  7. Roll out pastry onto a piece of parchment paper. Turn your 8x8 or 9x9 baking dish upside down on top of crust.
  8. Slide your hand under the crust and flip the whole thing over so that the crust falls down into the pan.
  9. Carefully peel off the parchment. It will look like this, but don't worry.
  10. Just pat the mixture together into an even layer. Trim excess crust so that it reaches to about one inch from top of the pan. Ball up the rest of the dough and set it aside for now.
  11. Now you have your crust ready, your filling and your topping.
  12. Pour the filling into the crust. Sprinkle the topping evenly over the filling. Set aside.
  13. Roll out the remaining dough into an oblong shape and cut into approximately 3/4 inch wide strips.
  14. Using a butter knife or a thin, flat spatula, lift the crust strips and fit over your cobbler into whatever design you choose. I do a sort of lattice pattern, but you could certainly just lay them on, scattered evenly over the top. It tastes good so it doesn't have to be fancy!
  15. Finally, time to bake! Place cobbler on the lowest rack in your 375 degree oven for just 10 minutes.
  16. After 10 minutes of baking, reduce heat to 325, move cobbler to the middle rack of the oven and bake for 40 minutes, until the filling is bubbly all around the edges and the crust is nicely browned.
  17. I know this adjusting the oven temperature and and rack placement is a little bit of a pain, but it's the way my grandma taught me to bake pies and they come out perfectly every time, so just do it. 🙂
  18. You do need to allow it to cool a bit before eating. If you can eat some dairy, this is extra decadent with a scoop of good quality vanilla ice cream, but it's certainly not necessary. Enjoy!
Recipe Notes

You can receive the pie crust recipe for free simply by signing up for my newsletter here. Trust me, I won't sell your information or bombard you with emails. Promise!

I buy this glucomannan from Amazon. This is an easy, low carb way to thicken sauces, soups, puddings, etc. Plus, it's actually a fiber supplement so it's good for your gut. And it's cheap! Whoo hoo!

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