Rhubarb Cobbler

I absolutely love rhubarb. My mom makes a delicious rhubarb crisp and has ever since we were young. It was my great-grandma's recipe. Although I haven't tried to make it gluten-free, I don't think it'd be too hard. The only issue is Ry did not tolerate gluten-free oats the last time we tried them, which was about 6 months or so ago, so they may be okay now. Since I have my new go-to cobbler recipe, though, it may be awhile before I try to concoct the crisp. Replacing the pluots and peaches with rhubarb was delicious; however, I did have to increase the sugar because of the tartness of rhubarb. Whichever fruit you choose, enjoy!

Rhubarb Cobbler

Filling:

5 cups chopped rhubarb

1/2 cup organic sugar

½ teaspoon cinnamon

1 Tablespoon lemon juice

1 teaspoon tapioca starch

Topping:

3/4 cup sorghum flour

1/2 cup organic sugar

1 teaspoon corn-free baking powder

3/4 teaspoon guar gum

1/2 teaspoon sea salt

1/4 + 1/8 cup chilled palm shortening

1/4 cup boiling water

Preheat oven to 425 degrees. Place chopped rhubarb in a medium-size bowl. Pour sugar, cinnamon, lemon juice and tapioca starch over rhubarb, mix thoroughly. Once the fruit is evenly coated, place in an 8x8 glass baking dish. Bake for 10 minutes.

While baking, mix together the dry ingredients for the topping. Add the chilled palm shortening, in small chunks, to the flour mixture and blend in with your fingers. Add boiling water and mix well. The flour mixture will appear smooth, with some chunks of palm shortening throughout.

Remove baked fruit from oven and place spoonfuls of topping about 1-inch apart on top of rhubarb. As it bakes, the topping will spread. Bake for 25 minutes, until golden brown and bubbly. Remove from oven and let cool.