Strawberry Rhubarb Cobbler

Crumb crust:
1 cup of butter - softened (do not substitute margarine)
2 cups flour
1/2 cup packed brown sugar
1/2 cup granulated sugar

Filling:
1 package of whole strawberries
6 large stalks of rhubarb - cut into 1/2 inch chunks
1-2 cups of granulated sugar
1/2 cup water - 1/4 cup of water
3 Tbs. corn starch

Mix butter, flour, sugars with a mixer until crumbly. Pour half of mixture into cake pan and press down. Bake for 8 minutes at 350 degrees.

In a large pot add strawberries, rhubarb, 1 cup of sugar, and 1/2 cup water. Bring to boil and add more sugar depending on amount of desired sweetness. Let simmer for 8-10 minutes until strawberries and rhubarb are soft. Add cornstarch mixed with 1/4 cup of water. Bring to boil until thickens.

Pour mixture into cake pan and top with remaining crumb topping. Spread the crumbs to the edges of the pan. Bake for 35-40 minutes at 350 degrees. Serve warm with vanilla ice cream.