Tangy Rhubarb Strawberry Cobbler

My eldest son’s favorite especially with vanilla bean ice cream.

Ingredients

Instructions

) In a large sauce pan combine sugar, salt & cornstarch
) Add rhubarb & strawberries & toss to coat
) Bring the fruit up to a boil & stir & cook for 1 minute
) Pour into a 8 x 8 inch baking dish
) In a bowl combine topping dry ingredients & 2 tablespoons of sugar
) Cut in butter until mixture resembles coarse crumbs
) Mix egg, vanilla & milk together & stir into dry ingredients until just moistened
) Drop by spoonfuls onto fruit & sprinkle with 2 tablespoons sugar
) Bake at 400 degrees F for 20 to 25 minutes or until topping is golden brown & filling is bubbly
) Makes 6 to 8 servings