Strawberry Rhubarb Cobbler

Strawberry Rhubarb Cobbler

4 cups strawberries

4 cups rhubarb

1 Tablespoon fresh lemon juice

1 1/2 cup sugar

1 cup flour

1 large egg

6 Tablespoons butter 

Preheat oven to 375 degrees

Wash and hull strawberries then quarter, cut the rhubarb into small chunks. Add the berries and rhubarb into a large baking dish and toss with 1/2 cup sugar and the lemon juice. For the topping combine the remaining 1 cup sugar and flour, add in 1 egg and mix until crumbly, spread over the fruit mixture.  Slice the butter into thin slices and spread evenly over the cobbler mixture.  Bake for 45-50 minutes until the top is brown.  

Serve hot or cold with a scoop of vanilla ice cream or whipped cream.