Strawberry Rhubarb Cobbler

Adapted from Girl Versus Dough

Ingredients

For the Filling

2 cups rhubarb, cut into 1-inch pieces

2 cups strawberries, hulled and cut in half

¾ cup granulated sugar

2 tablespoons water

2 tablespoons cornstarch

¼ teaspoon vanilla extract

For the Topping:

1 cup flour

½ teaspoon salt

2 tablespoons granulated sugar, divided

2 teaspoons baking powder

4 tablespoons butter, cold

½ cup buttermilk, cold

Directions

1. Preheat the oven to 400 Fahrenheit.
2. Make the filling. Place the rhubarb, strawberries, sugar, water, and cornstarch in a pot over medium heat, and cook until the strawberries and rhubarb are soft, and their juices become a thick sauce.
3. Take the mixture off the heat, stir in the vanilla extract, and pour into a greased 8 x 8 inch baking pan or pie plate.
4. Make the biscuit topping. Whisk together the flour, salt, 1 tablespoon sugar, and baking powder.
5. Cut the butter into ½-inch cubes and add it to the flour. With a pastry cutter or using your hands, work the butter into the flour, until the mixture resembles coarse crumbs.
6. Add the buttermilk, and mix until the dough just comes together. Do not overmix.
7. Scoop golf ball-sized pieces of dough over the filling.
8. Sprinkle the remaining 1 tablespoon of granulated sugar over the biscuits.
9. Bake the cobbler for 40 minutes, or until the biscuits are golden brown. Let cool until just warm, and serve.