Strawberry Cobbler with Rhubarb Sauce

Strawberry Cobbler with Rhubarb Sauce

Nothing says summer like a fruit cobbler made with fresh berries! With local strawberries in full tilt and the last of the rhubarb from my garden, I made this easy Strawberry Cobbler with Rhubarb Sauce. Rhubarb’s tart flavor goes perfectly with the sweetness of strawberries.

I love any baked fruit dish – you name it. Cobbler, tart, pie, torte, pandowdy, grunt, slump, crumble, crisp, croustade. They are simple to make and delicious. These wonderful desserts are all based on seasonal fruits and berries, baked under a delicious topping, usually oatmeal or pastry. The cobbler is a little different. It is topped with a biscuit-like batter. At least, that’s what I thought.

Then a friend in South Carolina served me her peach cobbler – a neat square served on a plate. It wasn’t a bowl of messy, juicy berries topped with a biscuit. It was delicious, but more like a cake, with peach chunks baked into the batter. But, this was a cobbler?

Turns out it was her grandmother’s recipe. My friend said these cake-like cobbler recipes are popular all over the South. I could see why. The recipe is super easy and really good. Melt some butter or margarine in a baking pan, mix together a pancake-type batter in a bowl, toss fruit on top and bake.

I used my friend’s recipe to make this Strawberry Cobbler with Rhubarb Sauce and it turned out so well.

Give this recipe a try. It might sound strange but it really works. The batter is very thin, plus you pour it over melted margarine, without stirring, which will make you even more dubious – but trust me, it works and tastes delicious.

The result is a crisp-chewy, buttery, fruity, cake-like dessert. Instead of a cobbler with fruit on the bottom and a biscuit topping, this recipe makes a moist cake studded with fruit.

“Stressed spelled backward is desserts. Coincidence? I think not!” – author unknown

Consider making this Strawberry Cobbler with Rhubarb Sauce tonight for your family!

As my friend would say, “Have a great week, y’all.”

Strawberry Cobbler with Rhubarb Sauce

Recipe type: Dessert
Cuisine: Vegetarian, Vegan
Serves: 8


The Cobbler

1½ cups sliced strawberries
¼ cup sugar
6 tablespoons margarine
1 ½ cups all-purpose flour
¾ cup granulated sugar
2 ½ teaspoons baking powder
1 pinch salt
1 teaspoon vanilla
1 ½ cups unsweetened almond milk
Whipped coconut cream

The Rhubarb Sauce

6 cups chopped rhubarb
1 cup granulated sugar
2 tablespoons water


Stir the ¼ cup of sugar into the strawberries. Set aside for about 20 minutes. This allows the sugar to draw the juices from the strawberries.

Preheat oven to 350 degrees. Put margarine in a 9-by-13-inch baking pan, and place in the oven to melt, 2-3 minutes. Remove the baking pan from the oven and rotate the dish to coat the bottom and sides with melted margarine.

In a large bowl, whisk together the flour, sugar, baking powder and salt. Pour the milk and vanilla into the dry ingredients and whisk gently until smooth. (A couple of tiny lumps are okay, but you want the batter to be as smooth as possible.)

Pour the batter into the hot baking pan, over the melted margarine. Use a spatula to spread it out along the pan, but do not stir. Margarine will slop over the sides of the batter — this is a good thing. Scatter the strawberries over the batter and then drizzle the juices from the berries on top. Again, do not stir.

Bake the cobbler until the batter is browned and has risen up and around the fruit, 30-35 minutes. A cake tester inserted into a cake section should come out clean.

Meanwhile, make the rhubarb sauce. In a large saucepan, combine rhubarb, sugar, and water; cook over medium heat, stirring, until sugar has dissolved. Reduce heat to low; simmer, uncovered and stirring occasionally, for about 15 minutes or until slightly thickened and rhubarb is in threads. Let cool. Serve the cobbler hot, warm or at room temperature, drizzled with a little rhubarb sauce (about ¼ cup). Whipped coconut cream is a wonderful topping.


Note: The rhubarb sauce can be made earlier in the day, or even the day before, and refrigerated. The recipe makes about 3 cups. It can be refrigerated in an airtight container for up to 5 days.

Nutrition Information

Serving size: 1, Calories: 254, Fat: 9.7 g, Saturated fat: 1.6 g, Carbohydrates: 75.3 g, Sugar: 52 g, Sodium: 356 mg, Fiber: 3 g, Protein: 3.7 g, Cholesterol: 0

Looking for something simpler? Check out this Strawberry Cobbler recipe by Martha


Apple Cinnamon Bran Muffins

Apple Cinnamon Bran Muffins

October is right around the corner, and I’m still wondering where September went.

I really do love this time of year though. This is the perfect time to enjoy the harvest from local apple orchards. When the kids were little they loved it when we took them apple picking. We all loved the resulting apple creations that came out of the oven too.

Brian grew up in the Annapolis Valley, about 1 hour from Halifax, and worked in the apple orchards with his dad. Famous for its apple harvest, the Annapolis Valley boasts 55 more days of sun than other areas of Nova Scotia. There are numerous farm markets and U-picks scattered across the scenic countryside. What a great way to spend an autumn Saturday.

These apple cinnamon bran muffins are always a hit in our house. I have to double the recipe when the kids are home. I hope they bring back memories of our apple picking trips.

I love these muffins for breakfast. They kick my mornings off to the perfect start. The warm, spicy cinnamon, nutmeg, cloves and apple bits make them delicious – but not too sweet. They would start anyone’s morning off in the right direction. Apple cinnamon bran muffins are perfect as a year-round breakfast treat but, with all that cinnamon and apple deliciousness, I always associate them with cool autumn mornings.

By the way, when you bake and cook with apples, there’s no need to peel the apple. An apple without the peel is still a healthy food, but you do lose out on some of the nutrients you would get if you ate the skin.

An average Nova Scotia apple contains more fiber than a bowl of oatmeal or most brands of cold cereal and is an excellent source of dietary fiber. 80% of the fiber in apples is soluble fiber, which may aid in the reduction of blood cholesterol levels. One apple has 5 grams of fiber. It’s a good idea to “pick” an apple every day as part of your healthy diet.

Grab one of those apples and give this recipe a try. Fill your kitchen with the calming, warm, cinnamon scent of these apple cinnamon bran muffins.

I wish you a wonderful week.


Apple Cinnamon Bran Muffins

Muffins Serves: 1
Recipe Type: Muffins


1 cup wheat bran
1 cup whole wheat flour
1½ teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
¾ cup unsweetened almond milk
¼ cup packed brown sugar
1 egg ¼ cup olive oil
⅓ cup no-sugar-added applesauce
2 tablespoons pure maple syrup
1 apple, finely chopped


Preheat oven to 375 F. Coat a 12-cup muffin pan with cooking spray.

In a large bowl, combine wheat bran, flour, baking soda, baking powder, salt, and spices. Set aside.

In a medium bowl, combine milk, brown sugar, egg, oil, applesauce and maple syrup. Stir until well mixed. Add liquid mixture to the wheat bran mixture and stir just until blended. Fold in the chopped apple.

Fill each muffin cup ¾ full and bake for 15-20 minutes, depending on your oven. They are done when a toothpick inserted in center of one of the muffins comes out clean. Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.


Good points

Very high in manganese
High in selenium
High in vitamin B6

Nutrition Information

Serving size: 1, Calories: 125, Fat: 5.2 g, Saturated fat: 0.8 g, Carbohydrates: 19.8 g, Sugar: 7 g, Sodium: 274 mg, Fiber: 3 g, Protein: 2.4 g, Cholesterol: 14 mg

Scarlet Roasted Vegetable Quinoa Bowl

Scarlet Roasted Vegetable Quinoa Bowl

Happy Meatless Monday and welcome to the last week of February!

If you’re already doing Meatless Mondays to help lower your fat intake, why not double your recipes so you have meatless leftovers for lunch the next day or a quick meal later in the week.

What could be better than roasted root vegetables? Roasted root vegetables, tossed with red quinoa, kale, and a tay dressing. There you have it – Scarlet Roasted Vegetable Quinoa Bowl – a comforting and nourishing winter meal. Simple, inexpensive and delicious. Oh, and the color – I think we need more color this time of year.

The beets bleed into the other vegetables and, with the red quinoa, give this dish a beautiful red tint. If you don’t usually roast beets, be sure to use them here. All root vegetables contain healthful fiber and slow-digesting carbohydrates, but beets have some special properties. Unlike most other red vegetables, which have anthocyanins to thank for their distinctive color (think red cabbage), beets derive their hue from pigments called betalains, which range in color from red-violet to yellow. Betalains, in addition to their antioxidant and anti-inflammatory properties, trigger a family of enzymes that bind toxic substances in cells, neutralizing and allowing them to be excreted from the body. Imagine – all that and delicious too.

If you like to avoid scarlet fingers, pull on disposable plastic gloves before you peel and chop those beets. This meal is so full of goodness. The quinoa pushes it right to the top of the nutrition scale. You all know I’m in love with super healthy quinoa. We eat a lot of it and I talk about it a lot – like on my Quinoa Carrot Patties post. I think you’ll like this Scarlet Roasted Vegetable Quinoa Bowl. I know your body will. Give it a try and let me know.

Scarlet Roasted Vegetable Quinoa Bowl

Main Dish Serves: 4


½ cup uncooked red quinoa (rinsed in cold water and drained)
1 cup water
2 large red beets, peeled and chopped
1 large carrot, peeled and chopped
1 medium-size parsnips, peeled and chopped
1 cup chopped turnip 2 tablespoons extra-virgin olive oil, divided
2 or 3 grinds of fresh black pepper
1 cup finely chopped kale
1 onion, chopped
2 medium-size garlic cloves, chopped
3 tablespoons hemp seeds

For the dressing

4 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
2 teaspoons pure maple syrup
3 tablespoons extra virgin olive oil
Freshly ground pepper, to taste


Preheat oven to 400F and line a large baking sheet with parchment paper or a silicone mat.

Toss the chopped vegetables with 1 tablespoon of the olive oil and black pepper. Place on the baking sheet and spread into an even layer.

Roast for 30-35 minutes, until the vegetables are tender. Watch closely during the last 10 minutes to avoid burning.

Meanwhile, cook the quinoa by stirring the quinoa into a medium pot along with the cup of water. Bring to a low boil, reduce heat to medium-low, cover and cook for 15 minutes, until the water is absorbed and the quinoa is fluffy. Stir and remove from the heat. Cover and set aside.

Prepare the dressing by whisking the dressing ingredients together in a small bowl.

Warm the remaining tablespoon of olive oil in a large skillet. Add the chopped onions and garlic. Cook for 1 or 2 minutes. Stir in the chopped kale and cook for 5-6 minutes, until the kale is bright green and wilted.

Put the roasted vegetables in a large bowl. Add the cooked quinoa, the onion/garlic/kale mixture and the hemp seeds. Stir well.

Give the dressing a final whisk and pour it over your beautiful bowl of food. Toss to coat and serve.


Good points

No cholesterol
Low in sodium
Very high in vitamin A
Very high in vitamin B6
High in vitamin C

You can use white quinoa in this recipe. The dish won’t be as red, but it will be just as nutritious and delicious.

Nutrition Information

Serving size: 1
Calories: 365
Fat: 22.6 g
Saturated fat: 2.9 g
Trans fat: 0
Carbohydrates: 35.5 g
Sugar: 11 g
Sodium: 117 mg
Fiber: 6.3 g
Protein: 8 g
Cholesterol: 0

Need more such recipes? Check out another one of our favorites here


Roasted Vegetable Quinoa Salad

Roasted Vegetable Quinoa Salad

Happy Meatless Monday, my friends.

My love affair with salad is not just a summer romance. This salad is a beautiful thing year round. Just change up your ingredients. Think roasted root vegetables, crunchy lettuce or kale, and a tangy dressing. This Roasted Root Vegetable Salad is perfect when you can’t decide between vegetables or salads as a side dish. It’s also a nourishing meal on its own.

I made this salad over the weekend. We love the texture and contrast – the warm vegetables and the cold crunchy lettuce – and the vinaigrette – delicious. What a huge flavor punch. These ingredients belong in a bowl together.

Roasting vegetables is a simple pleasure. Chop them, toss with olive oil, season, throw them in the oven, shake the pan a few times, and you’ve got caramelized, soft-yet-crispy bites ready to complement any meal. Serve them alongside a creamy soup or add them to a salad. They’re almost too simple for a recipe — and they’re practically impossible to mess up.

So, grab your root vegetables and get roasting. Make this salad. I think you’ll love it.

Serve it with a loaf of crusty fresh bread and smile. Never eat another boring salad.

Roasted Root Vegetable Salad

Type: Salad
Cuisine: Vegetarian, Vegan, Gluten-Free
Serves: 4


2-3 tablespoons olive oil
1 medium onion
4 cloves garlic
2 medium size potatoes
2 medium size carrots
1 large beet
1 medium-size parsnip
Salt & pepper
6-7 cups romaine lettuce, washed and torn
¼ cup pumpkin seeds Balsamic Maple Vinaigrette 3 tablespoons

Balsamic Vinegar

1 tablespoon pure maple syrup
¾ tsp Dijon mustard
1 garlic clove, minced
¼ cup olive oil
Salt & pepper to taste


Whisk the vinegar, maple syrup, mustard & garlic together. Add the olive oil in a slow steady stream while continuing to whisk. Season with salt and pepper. Set aside. Whisk again before using.

Preheat the oven to 425F. Line a large baking sheet with parchment paper or a silicone mat.
Roughly chop the garlic cloves and onion. Set both aside.

Wash, trim and peel the remaining vegetables. Cut into approximately 1-inch cubes. Put the vegetables (except the garlic and onion) into a large bowl and add the olive oil and a little salt and pepper. Stir to coat.

Spread the vegetables on the prepared baking sheet and roast for 25 minutes. Remove from the oven, add the chopped garlic and onion to the pan and give it all a stir. Continue roasting for another 10 minutes, until the vegetables are crispy on the outside and soft on the inside — they will be easy to pierce with a fork. (Hardy root vegetables, cut into 1-inch cubes, will take about 35 minutes at 425 F.)

Divide the lettuce between 4 salad plates and top with the roasted vegetables. Drizzle some of the balsamic maple vinaigrette over all.

Garnish with the pumpkin seeds. Enjoy.


1 serving contains:
Vitamin A – 5150.8 IU
Calcium – 43.9 mg
Iron – 4.2 mg
Vitamin C – 17.9 mg

Nutrition Information

Serving size: 1, Calories: 310, Carbohydrates: 23.3 g, Sugar: 10.4 g, Sodium: 353 mg, Fiber: 4.6 g, Protein: 4.1 g, Cholesterol: 0