When rhubarb first show up in stores and farmers markets during spring it’s a lovely sign summer is just around the corner. I love rhubarb so much I usually get overly excited, trying to make everything I have been missing all year at once. What I really need is a bigger freezer so I can chop, freeze and use throughout the year…

This cobbler is definitely a favorite, especially when served with homemade honey vanilla bean ice cream.

Find raw organic pistachio flour at Santa Barbara Pistachio Company or make your own by simply grounding unsalted pistachio nuts. You can also use almond or hazelnut flour as a substitute.

gluten free pistachio strawberry rhubarb cobbler
ingredients filling

2 ½ cups thinly sliced fresh rhubarb
2 ½ cups roughly chopped fresh strawberries
¾ cup honey
3 tablespoons potato starch

directions filling

Stir potato starch with honey and heat slowly, only until melted.

Add strawberries and rhubarb and mix thoroughly until incorporated.

Pour mixture into a 10 inch cast iron skillet or baking dish.

ingredients topping

1 cup pistachio flour
3 tablespoons roughly chopped pistachios for topping
1 cup almond flour
1 tablespoon baking powder
¼ teaspoon salt
½ cup (1 stick) butter
½ cup coconut sugar
2 eggs

directions topping

Melt butter with palm sugar and stir until palm sugar is mostly melted.

Add pistachio and almond flour, baking powder and salt and stir only until incorporated.

Add eggs and stir only until incorporated.

Use a spoon or ice cream scoop to spoon batter over strawberry rhubarb mixture.

Bake in the oven at 325F/175C for 45 minutes to 1 hr until topping is golden brown and filling start to bubble. If the topping brown before the filling start to bubble, cover the top with aluminum foil.

Sprinkle with chopped pistachios and serve lukewarm with cold whipped cream or vanilla ice cream (recipe below).

honey vanilla bean ice cream

Ice cream sweetened with honey is truly delicious but it can be a little bit tricky to get a good, smooth consistency using an ice cream maker. That is why this recipe is using a hand held electrical mixer and is frozen directly in the freezer. It takes a few extra steps but is very well worth it.


4 egg yolks
¼ cup honey
1 + 1 cup raw cream
1 vanilla pod


In a saucepan, beat eggs and honey until light and fluffy.

Add 1 cup of cream and heat slowly while continually stirring until the custard thickens to form a film over the back of a spoon. Do not bring to a boil or the custard will curdle.

Remove the saucepan from the heat and transfer custard to a separate bowl to cool.

Split the vanilla pod down the middle and scrape out the seeds.

Whip the remaining cup of cream with the vanilla seeds until soft peaks form and whisk in the cooled custard.

Pour into a 9 inch loaf pan or similar size freezer safe container, cover and freeze.

After one hour, take out the ice cream and whip again with an electrical mixer for a few minutes until it thickens before returning it to the freezer.

Repeat whipping once every hour 2-3 times, then leave to freeze over night.

Makes 6 (½ cup) servings

Photography by Philip Blankenship.