Rhubarb Strawberry Cobbler

• 1 13 cups sugar
• 13 cup flour
• 4 cups diced fresh rhubarb
• 2 cups halved fresh strawberries
• 2 tablespoons butter, cubed
• 2 cups flour
• 12 teaspoon salt
• 23 cup vegetable oil
• 13 cup warm water
• 1 tablespoon milk
• 1 tablespoon sugar
• vanilla ice cream (optional)

1. In a bowl, combine the sugar and flour; stir in rhubarb and strawberries.
2. Transfer to a greased 11 x 7 x 2 inch baking dish.
3. Dot with butter.
4. For crust, combine the flour and salt; add oil and water.
5. Stir with a fork until mixture forms a ball.
6. Roll out between two pieces of waxed paper to an 11 x 7 inch rectangle.
7. Discard top sheet of waxed paper.
8. Invert dough over filling and gently peel off waxed paper.
9. Brush dough with milk; sprinkle with sugar.
10. Bake at 425 for 40-50 minutes or until golden brown.
11. Serve with ice cream if desired.

sugar, flour, fresh rhubarb, strawberries, butter, flour, salt, vegetable oil, water, milk, sugar, vanilla ice cream

Taken from www.food.com/recipe/rhubarb-strawberry-cobbler-130126 (may not work)