This delicious cobbler is one that we've feasted on twice and each time it's more delicious. The orange and pecan really add all the unique flavor.
1 C. sugar 1/4 tsp. cinnamon 4 1/2 C. rhubarb, fresh or frozen, chopped to 1/2" 1 1/2 C. water few drops red food coloring
2 T. butter 1 C. g-f flour
1 tsp. guar/xanthan gum 6 T. sugar 1 1/2 tsp. baking powder 1/4 tsp. salt 1/4 C. butter 6 T. milk 1/3 C. chopped pecans 3/4 tsp. grated orange peel or 1 tsp. orange extract
In saucepan combine 1 C. sugar and cinnamon. Add rhubarb, water and coloring. Cook and stir until mixture boils; cook 2 min. more. Stir in 2 T. butter. Pour mixture into a 1 1/2 - 2 qt. casserole or baking dish. Keep bubbling hot in an oven until topping is ready.
For topping, sift together flour, 6 T. sugar, baking powder and salt. Cut in 1/4 C. butter; stir in milk, pecans and orange peel. Push topping from spoon into dollops atop bubbling hot fruit. Bake at 400 degrees for 25 - 30 min. Serve with whip cream or ice cream.