Rhubarb Strawberry Cobbler

• 1-1/3 cups sugar
• 1/3 cup all-purpose flour
• 4 cups sliced fresh or frozen rhubarb, thawed (1/2-inch pieces)
• 2 cups halved fresh strawberries
• 2 tablespoons butter, cubed
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 2/3 cup canola oil
• 1/3 cup warm water
• 1 tablespoon 2% milk
• 1 tablespoon sugar
• Vanilla ice cream, optional

1. Preheat oven to 425u0b0. In a large bowl, mix sugar and flour. Add fruit; toss to coat. Transfer to a greased 11x7-in. baking dish. Dot with butter.
2. For crust, in a bowl, mix flour and salt. In another bowl, whisk oil and water; add to flour mixture, stirring with a fork until a dough is formed (dough will be sticky).
3. Roll dough between two pieces of waxed paper into an 11x7-in. rectangle. Remove top piece of waxed paper; invert rectangle over filling. Gently peel off waxed paper. Brush pastry with milk; sprinkle with sugar.
4. Bake 40-50 minutes or until golden brown. If desired, serve with ice cream.

sugar, flour, frozen rhubarb, strawberries, butter, flour, salt, canola oil, water, milk, sugar, vanilla ice cream

Taken from www.tasteofhome.com/recipes/rhubarb-strawberry-cobbler/ (may not work)