Quick, before the heat of summer makes it unbearable to turn on the oven and rhubarb season is nothing but a memory, run to your kitchen and make this sweet, jammy, biscuit-studded dessert!
Plus, I think it goes without saying that all crisps, crumbles, buckles, pandowdies (wait, what are those?), clafoutis, brown betties, and cobblers all come with a mandatory scoop of ice cream or dollop of freshly whipped cream. I mean, it’s practically a rule. The melty, sweet cream with warm berries and biscuits is the stuff of dreams. Any desserts that require ice cream are desserts I can get behind.
I’ve been staking out at my local farmer’s markets for the past month in search of rhubarb, but no one seemed to have any. It feels like, one way or another, I always miss rhubarb season. Maybe I pass by it at the market without realizing it, or maybe I just get too obsessed with fiddleheads, asparagus, garlic scapes, and all the other spring veggies that I don’t even realize rhubarb is right there, waiting for me.
Either way, I took it as a sign when my sister suggested going to Coonamessett Farm last Saturday, and, lo and behold, their board said there was rhubarb out in the fields. I kept searching for the rhubarb while we ambled through their fields and greenhouses, and eventually resigned myself to a life without rhubarb as we walked towards the parking lot.
Just when we were about to leave, I decided we should walk way out past the blueberry bushes, just in case there really was a patch of rhubarb out there. Well, we found the rhubarb, and after both me and my 2 year old niece Mary fell over backwards from pulling the stalks out of the ground, we scooped up our produce and headed out.
Ever since, I’ve been staring at their long, speckled, green and pink hued stalks, dreaming up rhubarb recipes. I considered turning them into margaritas, but, let’s be real here- I so rarely have occasion to drink that it would be a waste of my precious ‘barb.
My next though was ice cream, since it’s going to be in the upper 80s this week, but that idea got shut down too. Mostly because I hadn’t chilled my ice cream maker and, when I brought it down to the basement to stick into my chest freezer, I uncovered a half-full bag of strawberries that we picked last summer at Warner Farm and instantly knew what I had to do. 
The rhubarb got chopped into small pieces, mixed up with all the tiny, frozen strawberries, maple syrup, cornstarch, ginger, and plenty of vanilla. Then, while the fruit started to bake, I mixed up a biscuit dough to dollop on top.
Obviously I wasn’t about to cover my precious hand-picked rhubarb and strawberries with any old biscuits, though. These biscuits are made with mostly oat flour and just a little bit of all-purpose for the perfect balance of whole grain flavor and fluffy texture. There’s no kneading or fancy biscuit techniques needed, thanks to the addition of melted coconut oil and plain, whole milk yogurt. 
The end result is a thick, not-too-sweet fruit layer topped with tender, moist biscuits that are just begging for a scoop of ice cream to join the party. I mean really, it’s only right.
Quick, before it’s too late, get your hands on some rhubarb and bake up a big pan of cobbler. Trust me, you won’t have any trouble getting rid of the leftovers.
Strawberry Rhubarb Cobbler with Oat Flour Biscuits
Ingredients
Fruit
- 3 cups rhubarb
- 4 cups strawberries fresh or frozen both work well
- 2 Tablespoons cornstarch
- 2 teaspoons vanilla extract
- 1/3 cup maple syrup
- 1/2 teaspoon ground ginger
Biscuits
- 1 1/2 cups oat flour*
- 1/4 cup all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup coconut oil melted
- 3/4 cup plain whole milk yogurt
- 2 Tablespoons maple syrup
- 1 teaspoon vanilla extract
Toppings
- a big pinch of sugar
- ice cream or freshly whipped cream to serve
Instructions
- 1. Preheat oven to 400 degrees Fahrenheit.
- 2. Slice rhubarb into 1-inch pieces, and hull and halve the strawberries. Put rhubarb, strawberries, and all remaining fruit ingredients into a large baking dish and stir to combine. Put fruit in the oven and bake for 15 minutes.
- 3. While fruit bakes, make biscuit dough. In a large bowl, mix flours, salt, baking powder, and melted coconut oil. Then, add in yogurt and maple syrup, and stir well.
- 4. Remove fruit from the oven, and dollop biscuits on top (about 2 heaping Tablespoons per biscuit). Sprinkle biscuits with a big pinch of sugar, and put back in the oven to bake for another 20-25 minutes. Cobbler is done when the biscuits are golden and the fruit is bubbly.
- 5. Let cobbler cool for at least 15 minutes before serving to let the fruit juices firm up a bit. Then, serve warm with ice cream or freshly whipped cream. Leftovers are also good cold on top of yogurt for breakfast!