First, preheat your oven to 425°F (220°C). This ensures the oven is at the correct temperature for baking the cobbler.

In your large bowl, combine the sugar and flour for the filling. Whisk together to ensure they’re evenly distributed.

Add the sliced rhubarb and halved strawberries to the bowl. Toss gently to coat the fruit with the sugar and flour mixture.

Transfer the fruit mixture to your greased 11×7-inch baking dish. Spread it evenly across the bottom.

Dot the fruit filling with the cubed butter. This adds richness and flavor.

Now, it’s time to prepare the crust. In a separate bowl, mix together the flour and salt.

In another bowl, whisk together the canola oil and warm water until well combined.

Add the oil and water mixture to the flour and salt mixture. Stir with a fork until a dough is formed. The dough will be sticky.

Place the dough between two pieces of waxed paper. Roll it out into an 11×7-inch rectangle, the same size as your baking dish.

Remove the top piece of waxed paper. Invert the dough rectangle over the fruit filling in the baking dish.

Gently peel off the remaining piece of waxed paper.

Brush the pastry with the milk. This helps it to brown beautifully in the oven.

Sprinkle the pastry with the granulated or coarse sugar. This adds a touch of sweetness and a slightly crunchy texture.

Bake the cobbler for 40-50 minutes, or until the crust is golden brown and the filling is bubbly.

Remove from the oven and let it cool slightly before serving. This allows the filling to set a bit.  

If desired, serve warm with a scoop of vanilla ice cream. The contrast of warm cobbler and cold ice cream is divine. Enjoy!