Strawberry Rhubarb Cobbler

5 stars (31 ratings)

Gluten Free Gluten Free Vegetarian Vegetarian Paleo Paleo Refined Sugar-Free Refined Sugar Free

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Want a Strawberry Rhubarb Cobbler recipe that tastes AMAZING and you can feel good about eating? I thought you might! Sweet strawberries and tart rhubarb are baked with some coconut sugar and topped with a grain-free shortbread-like crumble topping. It's a delicious summer dessert!

A close up of a spoon in a bowl of strawberry rhubarb cobbler with some vanilla ice cream.

I love this time of year when local summer fruits start showing up at the grocery store. Bright red strawberries that are sweet as candy are my favorite. A close second is tart rhubarb.

Put the two together into a strawberry rhubarb crisp or (in this case) a strawberry rhubarb cobbler and magic happens.

Why you'll fall in love with this strawberry rhubarb cobbler

Sweet strawberries and tart rhubarb were made for each other.
The healthy cobbler topping tastes like soft and crumbly shortbread.
A little coconut thrown in makes this recipe extra delicious.
Eaten warm out of the oven with a scoop of your favorite vanilla ice cream (like my Coconut Vanilla Ice Cream!) is a little piece of heaven.

Sliced strawberries and rhubarb in a glass bowl ready to go into this strawberry rhubarb crumble.

What makes this strawberry rhubarb crisp healthy?

I'm glad you asked! Most crisp, crumble, and cobbler recipes are loaded with granulated sugar. To sweeten this recipe, I've used coconut sugar instead. Coconut sugar is an unrefined and low-glycemic sweetener. Because of its brown color, it does make the crumble a little muddy looking, as you can see in the pictures. I think it's a fair trade-off for being a healthier sugar option.

There are a few other changes I made to make this a healthy rhubarb crisp.

Grain-free – I try to limit the amount of grains I eat as I feel so much better when I eat a grain-free, paleo diet. Are you the same? To do this, I've made the cobbler topping with almond flour and tapioca starch. The texture is buttery and soft and will remind you of shortbread. To give the topping a bit more bite (like oats do in a traditional cobbler), I've added some shredded coconut. It works perfectly.

Dairy-free – Instead of using butter, I like to use coconut oil. It gives the cobbler topping a gentle coconut flavor which I think is delicious. It also means that this is a vegan strawberry rhubarb crisp recipe.

What if you're not a fan of coconut?

No problem! You can use melted butter instead of coconut oil.

And using some chopped pecans or walnuts instead of the shredded coconut works great, too. I use pecans in my Chocolate Blackberry Crumble topping and they're really nice.