Cobbler, Rhubarb-Strawberry

• 1 1/2 cups light brown sugar
• 2 tablespoons cornstarch
• 3 cups rhubarb in 1-inch pieces
• 1 pint ripe strawberries, hulled and halved
• 1/4 cup melted butter
• 1/2 teaspoon cinnamon
• 1 cup self-rising flour
• 1/4 teaspoon salt
• 5 tablespoons cold butter
• 3 to 4 tablespoons milk
• 2 tablespoons butter in small pats
• 1 tablespoon granulated sugar
• Whipped cream

1. Preheat oven to 350 degrees.
2. Butter an eight-inch square or nine-inch round baking dish that is two inches deep and attractive enough to use for serving.
3. Blend the brown sugar and the cornstarch together.
4. Stir in the rhubarb, strawberries, melted butter and cinnamon.
5. Spoon into the baking dish.
6. Mix flour and salt together.
7. Cut in the cold butter until the mixture has the texture of coarse meal.
8. You can use a food processor for this step.
9. Stir in the milk to make a firm but tender dough.
10. Roll out the dough on a floured board and cut into strips an inch wide.
11. Dot the rhubarb mixture with butter then criss-cross the strips over the top.
12. Sprinkle with granulated sugar.
13. Bake about 40 minutes, until the crust has browned.
14. Serve while still warm with whipped cream.

light brown sugar, cornstarch, rhubarb, strawberries, butter, cinnamon, flour, salt, cold butter, milk, butter, sugar, cream

Taken from cooking.nytimes.com/recipes/7307 (may not work)