Rhubarb and Blueberry Cobbler

Ingredients

• Vanilla extract - 1 teaspoon
• Milk - 1/2 cup
• Unsalted butter - 1/2 cup, cold and cubed
• Salt - 1/4 teaspoon
• Baking powder - 1 teaspoon
• Granulated sugar - 1/4 cup
• All - purpose flour - 1 cup
• Lemon juice - 1 tablespoon
• Cornstarch - 2 tablespoons
• Granulated sugar - 1 cup
• Blueberries - 2 cups
• Rhubarb - 4 cups, chopped

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the chopped rhubarb, blueberries, 1 cup of granulated sugar, cornstarch, and lemon juice. Mix well to coat the fruit.
3. Transfer the fruit mixture to a 9x9-inch baking dish.
4. In a separate bowl, whisk together the flour, 1/4 cup of granulated sugar, baking powder, and salt.
5. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
6. Add the milk and vanilla extract to the flour mixture. Stir until just combined.
7. Drop spoonfuls of the cobbler topping over the fruit mixture in the baking dish.
8. Bake for 35-40 minutes, or until the fruit is bubbly and the cobbler topping is golden brown.
9. Remove from the oven and let cool for a few minutes before serving.
10. Serve warm with a scoop of vanilla ice cream, if desired.