What a great dish for my first time cooking with and eating Rhubarb! The only place I’d ever heard of this red celery lookin’ thing being used was in Strawberry Rhubarb pie, but I’d never ventured a taste. I’d heard it was tart and I love that sweet/tart combo… I used to inhale Sour Patch Kids in Highschool and College. You know, when I had the metabolism to support that kind of habit.

HAHAHA, remember these guys!?

Anyhow, I had just picked some blackberries from our bushes outside and my friend had given me a ton of rhubarb from her garden, so I put the two together and voila! Blackberry Rhubarb Cookie Cobbler. I did use some sugar since the two main ingredients were so tart, but I didn’t use any white flour and only a tbsp of butter (which can definitely be omitted), so you be the judge health-wise.
WARNING: For some reason I thought ginger and cinnamon would be great in here. I used a lot of cinnamon and you could really taste it, and I loved it, but I love cinnamon and ginger, so you can reduce the amounts if you have a sensitive palate ;). These measurements are pretty flavorful (heavy?) on the spice.

Ingredients:
Fruit Filling:
16-18 oz blackberries
1 pound rhubarb
1/2 cup organic dark brown sugar
1 tbsp ground cinnamon
1 tbsp freshly grated ginger root

Cookie Crust:
3/4 cup oat flour (I grind steel cut oats in my vitamix for the flour)
1/4 cup quinoa flour (same as above)
1/4 cup almond flour
2 tbsp coconut flour
1.5 tsp baking powder
1/2 tsp salt
1/2 cup dark brown sugar
1 tsp cinnamon
1 tsp vanilla extract or seeds from 1 vanilla bean
2 large eggs

Heat oven to 375. Grease your pie dish (I use coconut oil or coconut oil spray).

Took this to a BBQ at a friends house and it was a big hit! The different flours and spices gave it a pretty complex, but delicious flavor!