Allergy Mums / Support for families with allergies

publication date: Jun 29, 2016

Vegan Stem Ginger, Rhubarb and Strawberry Cobbler  

Vegan Stem Ginger and Rhubarb Cobbler

Cobbler is one of those wonderful, old fashioned puddings that ought to be more fashionable! This one has a tart, spicy combination of rhubarb and stem ginger with sweet strawberries added. The fruit is cooked first, then vanilla sponge mix poured on top. Cake and warm fruit – what more could you want?

Free From: Dairy, Eggs, Nuts

Contains: Gluten

Prep Time: 30 minutes

Cooking Time: 20 minutes

Preheat the oven to 170ºC, 360ºF


Grease an oven proof dish – I like clear dishes so you can see the fruit at the bottom.


Fruit Ingredients:

500 g Strawberries – cut in half, or if large, quarters plus ¼ cup granulated sugar and ½ tsp vanilla essence

500 g Rhubarb – cut up in 1/2 inch chuncks, plus 1/3 cup granulated sugar and 2 tablespoons finely chopped stem ginger    


Fruit Compote



You’ll need separate pots for the rhubarb and strawberries. The strawberries will cook faster than the rhubarb and need less sugar. Put the strawberries in a pot with ¼ granulated sugar, vanilla and simmer for between 7-10 minutes. You want the fruit cooked but not mushy.

Put the rhubarb in a pot with 1/3 cup granulated sugar and simmer for between 15-20 minutes. The rhubarb should become a bit mushy and lose some of its shape. Add the stem ginger when the fruit is finished cooking. Put the fruit into the prepared dish and combine gently.

Cooked fruit for cobbler  

Vanilla Sponge Prepare a standard Vegan Vanilla Sponge or use Mrs O’s Egg Free, Dairy Free Vanilla Sponge Mix.

For the standard Vanilla Sponge recipe click here:vegan sponge

I was in rush so grabbed my supply of Mrs O’s which meant I added the following wet ingredients to 456g of cake mix:

100 ml melted dairy free margarine

200ml Koko milk

1 tsp apple cider vinegar

1 tsp vanilla essence

Vegan cobbler going into oven

Pour the cake mix over the fruit and pop in the oven for 20-25 minutes until the cake is brown, risen and lovely. Test with a toothpick (it should come out clean) to make sure the cake is done. Cool on a wire rack for a bit.

Serve warm if the timing is right, or at room temperature if it isn't.

Add in some Vegan Whipped Cream if you are feeling indulgent!  

Vegan Whipped Cream    

Free From


Brought to you by Allergy Mums

Our favourites!

Click to go to the recipe


Gluten Free Vegan Chocolate Banana Cupcake
Vegan Lemon Curd Cupcakes
Vegan Chocolate Cupcakes
Toffee Cupcakes
 Lime Curd and Coconut Cupcake
Search the Site

Fancy keeping up with our personal allergy experiences?

Then click direct to our blog section.


Allergy UK is a great charity providing information and help for people with allergies.

Their hotline is staffed by wonderful people offering their help free of charge.

Their number is: 01322 619 898

Allergy Blog Awards Finalist

You can listen to us on

Eat Allergy Safe talking about

how to cope with allergies.

Eat Allergy Safe


And here we are talking about Eczema - click the pic for

the link!


More Great News for us!

 Read all about it