With spring finally in full bloom, rhubarb is back in the farmers’ markets and our gardens. If you’re anything like us, you’ll want to eat it every day until you’re tired of it. Sure, there’s rhubarb-strawberry pie, but this cobbler is wonderfully quick and easy to prepare and happy in the eating.

If you find you cannot eat oats, even if they are certified gluten-free, you might want to try quinoa flakes here instead. Don’t worry about the mess of the juices bubbling over the pan. That’s how you know this dessert is done.

Preheat the oven to 350 degrees.

Combine the rhubarb, ginger, cinnamon, orange zest, orange juice, and the honey in a 9-inch pie pan. Toss them all around until everything is coated with the honey. Pat the fruit down into the pie pan.

In a large bowl, combine the brown rice flour, oats or quinoa flakes, muscovado sugar, cinnamon, and pieces of butter. Using your hands, mix everything until it feels like damp crumbs the size of peas.

Sprinkle the topping evenly over the fruit.

Bake until the topping is browned and the fruit is bubbling. Take the cobbler out of the oven and let it cool for 30 minutes before eating.

Shauna James Ahern blogs about living the (gluten-free) sweet life at Gluten-Free Girl and the Chef. Her new cookbook, Gluten-Free Girl and the Chef, is available in bookstores now.