• Preheat oven to 375 degrees and spray a 3 quart baking dish with non-stick cooking spray.

For the Strawberry Rhubarb Filling

• Rinse strawberries and cut off stems. Cut in half and place in a large mixing bowl along with rhubarb.
• Sprinkles sugar, brown sugar, lemon juice, and cornstarch over fruit. Stir to mix thoroughly and let sit for 5 minutes, then stir again.
• Pour fruit in prepared baking dish and spread evenly over the bottom of the dish.

For the Cobbler Topping

• In a medium bowl, whisk flour, sugar, brown sugar, baking powder, and salt together.
• Using a pastry blender, cut butter into flour mixture until mixture becomes crumbly.
• Pour boiling water into flour mixture and stir until combined.
• Spoon mixture over fruit and spread gently to cover the fruit. Sprinkle with course sugar, if desired.
• Bake uncovered for 40-45 minutes or until topping is cooked thoroughly and has started to brown.
• Remove from oven and let sit for 10 minutes before serving. Top with a scoop of vanilla ice cream and enjoy!