Rhubarb-Strawberry Cobbler

• 2 1/2 cups sugar
• 3/4 cup all-purpose flour
• 1 teaspoon salt
• 6 cups sliced rhubarb
• 2 cups fresh strawberry halves
• 1 tablespoon lemon juice
• 1/4 cup butter or margarine

1. Combine sugar, flour, and salt; mix well. Set aside.
2. Combine rhubarb and strawberries; toss lightly to mix.
3. Place half of fruit mixture in the bottom of a greased 2 1/2- quart baking dish. Sprinkle half of flour mixture over fruit; repeat procedure with remaining fruit and flour mixture. Sprinkle lemon juice evenly over top, and dot with butter.
4. Roll pastry to 1/4-inch thickness on a lightly floured surface. Place pastry over fruit mixture, sealing edges to sides of dish. Flute edges of pastry. Cut slits in top crust to allow steam to escape. Bake at 450u0b0 for 15 minutes. Reduce heat to 375u0b0, and bake an additional 30 minutes or until crust is golden brown.

sugar, flour, salt, rhubarb, fresh strawberry halves, lemon juice, butter

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