Rhubarb & Strawberry Cobbler

Preheat the oven to 200C. Lightly butter a large baking dish.

Place Rhubarb and Sugar in a large saucepan and cook over a medium to low heat, stirring until Rhubarb are just softened. Transfer to the prepared baking dish.

Arrange the sliced Strawberries over the Rhubarb evenly, sprinkle extra Sugar over. If frozen strawberries are used, they need to be thawed.

To make the topping, combine Flour, Sugar and Salt in a large bowl, rub the Butter into the Flour and make a crumbly mixture. Stir in the Butter Milk and combine, but DO NOT over-mix.

Drop by spoonfuls on top the Rhubarb & Strawberries and cover.

Bake for 35-40 minutes. Serve hot with Greek Yoghurt, lightly whipped cream or ice cream.