Rhubarb Cobbler

Last Sunday a dear client dropped by my house with 5 lbs of rhubarb from her garden.

I used half of it to make my favorite rhubarb cobbler. It’s maple syrup sweetened, with vanilla bean and ginger, and the perfect amount of tart.

The biscuits are gluten-free but you can sub the same amount of regular all-purpose flour for the oat, white rice, and millet flours.

I like to let it sit for at least 30 minutes before serving so it’s not hot but pleasantly warm, and always with a scoop of vanilla bean ice cream.

And if you have neighbors in walking distance, I highly recommend walking two bowls over after dinner. This is the kind of dessert made for sharing.