Strawberry Rhubarb Cobbler

Preheat the oven to 375°F.

Halve your strawberries, and dice the rhubarb small. Over medium heat, add the fruit to a large skillet or medium pot. Add ¾ cups of sugar and a pinch of salt. Simmer for 8-10 minutes, or until the sugar has fully dissolved and the fruit has begun to release its juices and soften.

While the fruit is simmering, make the batter by whisking together the flour, the remaining ½ cup of sugar, baking powder, and pinch of salt in a large bowl. Add the milk and vanilla, and whisk until just combined.

Add the cubed butter to a 9" x 9" baking dish, or 9” deep dish pie pan. Place the dish in the oven, and let the butter fully melt (but not brown), about 3-5 minutes.

Pour the batter into the melted butter in the pan. Spoon the strawberry rhubarb mixture onto the batter, but do not stir – the batter will rise over the fruit as it bakes. Your pan may be very full, but it will not overflow as it bakes. Bake for about 25-35 minutes until golden brown.

Serve warm or at room temperature, with whipped cream or ice cream if desired. Cobbler can keep covered at room temperature for up to 2 days, or up to 5 days in the fridge.