This Strawberry Rhubarb Cobbler is kind of accidentally raw and gluten free.
I got some lovely strawberries and rhubarb from the farmers marker. I had planned to bake it, but it just happened that the other ingredients I had on hand were also raw. So voila, super healthy dessert (or breakfast.) The soy whipped cream isn't raw, but is obviously optional and I was trying to use that up, too.
Strawberry Rhubarb Cobbler
4 stalks rhubarb
1 Qt. fresh strawberries
1/2 cup sugar in the raw
2 cups raw granola (or raw oats with raisins & nuts)
Slice the rhubarb into small pieces. I slice the stalk in half, then cut about 1/4 inch slices. Stem & quarter the strawberries. Macerate the rhubarb & berries in 1/2 cup sugar for a few hours - I left mine overnight and it was fine. Top with granola and serve. You can also bake for about 20 minutes at about 375 degrees for a warm dessert.