Strawberry-Rhubarb Cobbler

• 13 cup butter, plus butter to grease baking dish
• 4 cups strawberries, hulled, rinsed and halved
• 4 cups rhubarb, cut into 1/2-inch lengths
• 1 cup plus 1 1/2 tablespoons sugar
• 2 tablespoons tapioca
• 2 cups sifted all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3/4 cup milk
• 2 tablespoons melted butter

1. Preheat oven to 350 degrees.
2. Butter a 9-by-13-inch baking dish at least 2 inches deep.
3. Mix fruit with 1 cup sugar and tapioca, and pour into dish.
4. Make biscuit dough: Sift together flour, baking powder, remaining 1 1/2 tablespoons sugar and salt.
5. Cut in 1/3 cup butter.
6. Add milk and stir briefly just to mix, then turn onto a floured board and knead gently and briefly.
7. Roll out biscuit dough about 3/4 inch thick, and place over fruit, covering it completely.
8. Brush slightly with melted butter, place in oven and bake for about 30 minutes.
9. Serve with ice cream, if desired.

butter, strawberries, rhubarb, sugar, tapioca, flour, baking powder, salt, milk, butter

Taken from cooking.nytimes.com/recipes/11051 (may not work)