Strawberry Rhubarb Cobbler

• 4 cups strawberries, hulled and halved
• 4 cups rhubarb, diced
• 1/2 cup maple syrup
• 1 cup dark brown sugar, divided
• 1 vanilla bean, scraped or 1 teaspoon vanilla extract
• 2 1/4 cups white whole wheat flour, divided
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter, chilled and cut into pieces, plus more for greasing the pan
• 1 tablespoon poppy seeds
• 2 cups heavy cream, divided
• 1 heavy pinch sugar
• 2 tablespoons basil, fresh, chopped

1. Preheat the oven to 375 degrees F.
2. In a large bowl, toss together the strawberries, rhubarb, 1/2 cup dark brown sugar, maple syrup, vanilla, and 1/4 cup of the flour.
3. In the bowl of a food processor pulse together the remaining flour, baking powder, baking soda, remaining brown sugar and salt.
4. Add the 1/2 cup butter and pulse until crumbs are formed.
5. Transfer this mixture to a large bowl and stir in the poppy seeds and 1 cup of heavy cream just until combined.
6. Butter an 11x7x2-inch pan and spread the fruit mixture evenly in it.
7. Drop the batter in big blobs over the fruit.
8. Bake for 45 minutes to 1 hour or until bubbly and golden on top.
9. Allow to cool for at least 30 minutes before serving.
10. Whip remaining heavy cream and pinch of sugar to medium stiff peaks and fold in the basil.
11. Serve cobbler slightly warm, topped with basil whipped cream.

strawberries, rhubarb, maple syrup, brown sugar, vanilla bean, whole wheat flour, baking powder, baking soda, salt, butter, poppy seeds, heavy cream, sugar, basil

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