Strawberry Rhubarb Cobbler

2 pints, strawberries washed, trimmed & quartered

3 cups rhubarb stalks, washed, chopped

3/4 stick butter, room temperature

2 cups rolled oats (non-quick cooking)

1 cup coconut sugar

1 Tbsp cinammon

1 Tbsp lemon juice

Preheat oven to 350F. Combine stawberries, rhubarb, 3/4 of sugar and lemon juice in a bowl. In separate bowl, combine remainder of sugar with oats, cinnamon and a pinch of sea salt. In small chunks, add in butter (reserving a teaspoon or so for the pan) to create a clumpy mixture for the topping. Butter an 8″x8″ ovenproof pan. Transfer strawberry mixture into pan adding the topping. Bake for 35-40 minutes. Let cool for 10 minutes and serve with ice cream (or not).