Strawberry Rhubarb Cobbler

• FOR THE STRAWBERRY RHUBARB FILLING:
• 1-1/2 pound Rhubarb, Sliced Into 1/2-inch Pieces
• 1 pound Strawberries, Hulled And Quartered
• 3/4 cups Sugar
• 2 Tablespoons Cornstarch
• 2 Tablespoons Instant Tapioca
• 1 Tablespoon Freshly Squeezed Orange Juice
• 1 teaspoon Orange Zest
• FOR THE DOUGH:
• 1 cup All-purpose Flour
• 3 Tablespoons Packed Brown Sugar
• 2 teaspoons Baking Powder
• 1/4 teaspoons Kosher Salt
• 3 Tablespoons Unsalted Butter, Chilled And Diced
• 1/3 cups Milk
• 2 Tablespoons Sugar

1. Preheat oven to 375u0b0 F.
2. For the strawberry rhubarb filling:
3. In a medium bowl, toss rhubarb and strawberries with sugar, cornstarch, tapioca, orange juice, and orange zest. Let stand for 15 minutes, stirring every 5 minutes.
4. For the dough:
5. In a large bowl, whisk together flour, brown sugar, baking powder, and salt. With a rigid pastry blender or a fork, cut butter into dry mixture until incorporated and crumbly. Drizzle milk evenly over the top of the mixture and then stir together just until evenly moistened. Do not over-mix. Dough will be thick.
6. To assemble the cobbler:
7. Transfer strawberry rhubarb filling to a deep baking dish (the oval dish shown in my photos is about 9 x 11 inches, with tall sides). Using a spoon, drop dough onto top of strawberry rhubarb filling, dividing evenly into 8 dough mounds. Sprinkle the 2 tablespoons of sugar evenly over the dough mounds.
8. Bake, uncovered, for about 40 minutes, until biscuits are browned and filling juices are thickened and bubbling nicely. Remove from oven to a cooling rack. Let cool for about 30 minutes before serving. This is great with a scoop of vanilla bean ice cream-or a dollop of whipped cream, or a splash of cream.

strawberry rhubarb, rhubarb, strawberries, sugar, cornstarch, tapioca, freshly squeezed orange juice, orange zest, allpurpose, brown sugar, baking powder, ubc, unsalted butter, milk, sugar

Taken from tastykitchen.com/recipes/desserts/strawberry-rhubarb-cobbler/ (may not work)