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Green Fed

a blog about a girl who decided eating plants was the way to go

We received some strawberries and rhubarb in our CSA box last week, so I whipped up a delicious cobbler!

The recipe I used was not vegan, so I made the proper adjustments.  For those of you who are intimidated by Vegan cooking, it’s really so easy to adapt recipes to fit into a Plant-Based lifestyle!

Of course, I had to read up on Rhubarb, and this is what I found:  Rhubarb is an awesome source of Vitamin C, Fiber and Calcium!  Research has also shown anti-inflammatory, anti-allergy and anti-oxidant effects.

NEVER eat the leaves of a Rhubarb plant, as they are very poisonous!  Just make sure you cut all of the leaves off before preparing it.

Strawberry Rhubarb Cobbler (adapted from Simply Recipes)

Fruit mixture

  • 4 1/2 cups rhubarb stalks cut into 1-inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.)
  • 1 1/2 cups strawberries, stemmed and sliced
  • 1/2 raw turbinado sugar
  • 2 Tablespoons of quick cooking tapioca (cornstarch will work, too)
  • 1 teaspoon of grated orange peel
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract

Cobbler crust

  • 2 Tbsp raw turbinado sugar
  • 1 whole wheat pastry flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup Earth Balance (from a margarine stick)
  • 1/4 cup almond milk (or any non-dairy milk)
  • 1Tbsp flax seed mixed with 3 Tbsp water (in place of egg)- let the two gel for a few minutes before mixing in with crust mixture)


Preheat oven to 350°F.

In a bowl, mix the rhubarb and the strawberries with the sugar, tapioca, and orange zest. Let sit to macerate for 30 minutes to an hour.

In a medium bowl, combine 2 Tablespoons of sugar, the flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened.

Pour fruit into a 2-quart casserole dish. Drop the batter on the fruit. Bake in a 350°F oven for 35 minutes until cobbler crust is golden brown.

Top with non-dairy ice cream.  Our fave is the Vanilla Soy Ice Cream from Trader Joe’s.



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