strawberry rhubarb cobbler Recipe

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Preheat oven to 375°F (190°C).
In a large bowl, combine the chopped rhubarb, sliced strawberries, 1 cup sugar, 1/4 cup flour, cinnamon, and salt. Toss gently to combine.
Pour the fruit mixture into a 9×13 inch baking dish. Dot the top with the 1/4 cup of butter pieces.
In a separate bowl, whisk together 1 cup flour, 1 cup sugar, baking powder, and salt.
Add the milk and melted butter to the dry ingredients and stir until just combined. Do not overmix. The batter will be slightly lumpy.
Drop spoonfuls of the batter over the fruit mixture.
Sprinkle the top of the batter with a little extra sugar.
Bake for 45-55 minutes, or until the topping is golden brown and the fruit is bubbling.
Let cool for a few minutes before serving. Serve warm, with a scoop of vanilla ice cream or whipped cream, if desired.

For a crispier topping, you can add a tablespoon or two of cold butter to the dry ingredients for the topping, and cut it in as you would for biscuits.
Feel free to adjust the amount of sugar based on the tartness of your rhubarb and the sweetness of your strawberries.
Leftover cobbler can be stored in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.