When I was a little girl I remember visiting my grandparents’ farm where my sister and I would grab a basket and head to the chicken coop to gather fresh farm eggs. Today, I can purchase farm fresh eggs at my local farmer’s market. If you’ve ever tasted farm fresh eggs, as apposed to store bought, you know there is no comparison!I love this time of year when the local vendors at the farmer’s market hawk their wares; anything from homegrown fruits and vegetables to crotched hats and hand painted cards. I bought a dozen eggs yesterday for $4. Yes, they were expensive, but it helps a local farmer and my scrambled eggs this morning were so delicious, it brought me back to the days on my grandparents’ farm. My advice, splurge when you can and purchase some farm fresh eggs; you’ll be glad you did. This recipe doesn’t call for eggs, but it does use a couple of ingredients that are only found local this time of year, strawberries and rhubarb.One of my summertime favorites–Strawberry-Rhubarb Cobbler. Delicious on its own or with a scoop of vanilla ice cream. Enjoy!Strawberry-Rhubarb Cobbler

2 cups chopped rhubarb
2 cups chopped strawberries
1/2 cup water
2 cups sugar (divided)
1 cube butter (melted)
2 cups GF baking mix (I use Pamela’s)
1 tsp. baking powder
1 cup buttermilk


Preheat oven to 350 degrees

Chop rhubarb to approximately 1/2 inch chunks.

Chop strawberries.

In a 2 quart saucepan, add rhubarb, strawberries, water,
and 1 cup of the sugar.

Mix well and bring to boil.

Simmer for 10 minutes.

In a separate bowl, add remaining cup of sugar, 2 cups GF mix, baking powder, and
slowly add in 1 cup of buttermilk. (I use powdered buttermilk and add water.)

Mixture should resemble cake batter.

Pour fruit mixture into a buttered 3 quart baking dish.

Slowly pour batter over the top of the fruit.

Melt 1 cube of butter in microwave and slowly pour on top of batter.

Place in 350 degree oven and bake for 40-50 minutes or until center comes out clean.

Completely cool and serve with vanilla ice cream. Enjoy!

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