I feel like strawberry’s best friend is rhubarb. They both are in season in the spring and complement each other with sweet and tart. Here is a version that’s on the healthier side.
Ingredients
4 cups sliced strawberries
4 cups sliced raw rhubarb
1/2 cup coconut sugar
2 Tbsp tapioca starch
Cobbler
1 cup almond flour
3/4 cup shredded coconut, divided
1/3 cup coconut sugar
1/4 cup tapioca starch
1 tsp baking powder
1/2 tsp sea salt
1/2 cup coconut oil, melted
Instructions
Preheat oven to 350°
Combine all the filling ingredients in a large bowl and mix well. Pour it into an 8″x11″ baking dish
In the same bowl, mix together the almond flour, 1/2 cup of the shredded coconut, coconut sugar, tapioca starch, baking powder, sea salt, and coconut oil. Place the topping in mounds on top of the strawberries and rhubarb to create a cobblestone effect then press slightly with your hands
Sprinkle the remaining 1/4 cup of shredded coconut over the top
Put the baking dish in oven and bake for 30 minutes, or until it is hot and bubbling at the sides. Note: check the cobbler after 20 minutes. If the top is browning too much, place some aluminum foil over the top.