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SERVES:
8

INGREDIENTS:

• 4 cups diced rhubarb


• 4 cups diced ripe strawberries


• 3/4 cup light brown sugar


• 3 Tbs all-purpose

For cobbler dough:

• 1 1/2 cups all-purpose flour


• 1/4 cup light brown sugar


• 2 tsp baking powder


• 1 tsp kosher salt (or 1/2 tsp regular table salt)


• 6 Tbs cold unsalted butter, cut into small cubes


• 1/2 cup milk


• 1 large egg, lightly beaten


• Vanilla ice cream (optional)

PROCEDURE:

For 1 9 x 13-inch baking dish you'll need to trim and dice 4 cups of ripe strawberries and dice 4 cups of rhubarb.

Combine both of those in a large mixing bowl and add 3/4 cup light brown sugar and 3 Tbs of all-purpose flour and toss to coat.

Let those sit like that for 15 minutes or so and, at this point, preheat the oven to 350 degrees and when that comes up to temperature it is time to make the cobbler topping.

Use another mixing bowl to combine 1 1/2 cups all-purpose flour with 1/4 cup light brown sugar, 2 tsp baking powder and 1 tsp kosher salt, or 1/2 tsp regular table salt, and mix it up.

Next, cut 6 Tbs of cold unsalted butter into small cubes. Add that to the bowl and use a pastry cutter to incorporate that into the flour and sugar.

All that is left is to add 1/2 cup of milk to that and 1 large beaten egg and fold those in until everything is just combined.

Place the diced strawberries and rhubarb into the 9 x 13-inch baking dish and then put large dollops of the cobbler dough evenly around the top of that and then place the baking dish on the center rack of the preheated oven.

That will take just about 35-40 minutes to bake and it's a good idea to spin it around once while it's in there.

The cobbler dough will be a nice golden brown on top and the fruit will be bubbling along when it is done.

Let it cool down a bit, even to room temperature if you like, and then serve it up with a scoop of vanilla ice cream right on top!

HINTS:

When you're cutting the rhubarb make sure you don't include any of the leaf part because the leaf part is actually poisonous.