I can't believe the Fourth of July has come and gone. By mid-July, fresh local strawberries have also waned. I did freeze some rhubarb earlier this year and was able to purchase fresh strawberries grown in Canada at the farm stand. This cobbler is a nice variation to the traditional strawberry and rhubarb pie.
Topping:
1 1/2 cups flour
1/2 cup oatmeal
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1/4 cup milk
4 Tablespoons melted butter
Filling:
2 cups sliced rhubarb
1 cup strawberries sliced
Juice of half an orange
3/4 cup sugar
Mix ingredients together for filling and set aside. In a separate bowl sift flour, baking powder and salt. Add oatmeal. Beat egg with milk and stir in along with melted butter. Place fruit in greased 8 x 8 inch glass pan. Sprinkle topping over fruit and bake 350 degrees for 45 minutes or until fruit is bubbly and topping is golden brown. Delicious served warm.
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