Strawberry Rhubarb Cobbler

Ingredients

• 1/2 cup unsalted butter (melted)
• 1 cup unbleached all-purpose flour
• 2 cups granulated (white) sugar (divided)
• 1 tablespoon baking powder
• 1/8 teaspoon fine salt
• 1 cup half & half (or substitute with whole milk)
• 1 pound rhubarb (cut into 3/4-inch pieces)
• 1 medium lemon (juiced)
• 1 pound strawberries (leaves removed and fruit halved)
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon lavender

Instructions

1. 1

   Preheat your oven to 375°.

2. 2

   Pour melted butter into a 9x13 oven safe baking dish. Tip the pan slightly to coat the bottom.

3. 3

   In a mixing bowl, measure and add flour, 1 cup sugar, baking powder and fine salt. Whisk to combine.

4. 4

   Pour in half & half (or whole milk). Switch to a rubber spatula and mix until just combined.Pour batter into the baking dish with the butter. Do not spread the batter or mix it into the butter. Set this off to the side.

5. 5

   In a large sauce pan add the chopped rhubarb, sugar and lemon juice. Mix and bring to a boil.

6. 6

   Once boiling, remove from the heat and add strawberries, lavender and vanilla. Toss gently to incorporate.

7. 7

   Spoon this fruit mixture over top of the batter and melted butter.

8. 8

   Bake on the middle rack of your preheated oven for 40 minutes, rotate the pan halfway through to ensure even baking and browning.

9. 9

   Remove and let cool 10 to 15 minutes or until just warm.

10. 10

    Serve with a scoop of vanilla ice cream or a dollop of whipped cream.