So I set my sights on a cobbler, which is much easier to make than a pie. My father and I have now gone through three iterations of versions of strawberry rhubarb cobbler in as many weeks. The first one was too sweet and mushy, though mom loved it. The second one’s crust was dry and tasteless. This version, however, is just perfect. A favorite from the recipe archives. First published 2006. Let sit to macerate for 30 minutes to an hour. Use your (clean) hands to work the butter into the flour until the mixture resembles coarse crumbs, with pieces of butter no bigger than a pea. Stir in the milk and egg until just moistened (do not over-mix!). Serve with whipped cream (optional). Strawberry rhubarb pie Strawberry Shortcake
