Spicy Rhubarb Cobbler

Since I recently made a rhubarb cobbler, I wanted to make this one a little different to avoid being boring. I basically followed the recipe from my last Rhubarb Cobbler, but changed it a bit.

I cooked 6 stalks of rhubarb that I chopped into manageable chunks with 1/4 cup maple syrup on medium high heat until the syrup started to boil. I dropped it down to medium low and stirred it frequently until it looked like the mixture in the photo below. I added some freshly ground black pepper and transferred it to a pie pan.

For the topping, combine in one bowl:

• 1/4 cup whole wheat pastry flour
• 1/4 cup whole wheat flour
• 1 tsp baking powder
• 1 tsp ground ginger (I buy mine from Savory Spice Shop)
• a pinch of sea salt

• 1 egg, beaten
• 4 TB plain rice milk (I make homemade rice milk)
• 1 TB walnut oil
• 1/4 cup maple syrup

Bake at 350 for 25-30 minutes or until it looks like this.

I served it with some Ginger Cream Ice Cream from Boulder Ice Cream and enjoyed every last bite!