Strawberry Rhubarb Cobbler

Ingredients

• 1 pound strawberries (quartered)
• 2 1/2 cups rhubarb (diced)
• 2/3 cup white sugar
• 1/2 stick butter
• 1/2 cup flour
• 1 tablespoon cornstarch
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 1 cup flour
• 3/4 cup rolled oats
• 1/2 cup sugar
• 1/2 teaspoon cardamom
• 1/2 teaspoon kosher salt
• 1 stick butter (cold, cut into small cubes)

Instructions

1. 1

   Preheat oven to 375°F.

2. 2

   In a 10-inch cast iron skillet, add 1 pound strawberries, 2 1/2 cups rhubarb, 2/3 cup white sugar, ½ stick butter, 1/2 cup flour, 1 tablespoon cornstarch, 1 teaspoon vanilla extract and 1/2 teaspoon kosher salt. Cook on stovetop over medium heat, stirring regularly, until bubbly and thickened.

3. 3

   Meanwhile, in a stand mixer with paddle attachment, add the 1 cup flour, 3/4 cup rolled oats, 1/2 cup sugar, ½ teaspoon cardamom and 1/2 teaspoon kosher salt. Add the 1 stick butter and mix until mixture holds together in coarse clumps. Adding a splash of water if needed.

4. 4

   When fruit is ready, drop large tablespoons of dough on top of warm fruit. Place into preheated oven and bake for 35-40 minutes, until the edges are bubbling and the top is golden brown.

5. 5

   Serve warm as is or topped with ice cream.