A sweet and tangy dessert featuring juicy strawberries and tart rhubarb topped with a buttery, golden cobbler crust.

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Preheat oven to 375°F (190°C).
In a mixing bowl, combine strawberries, rhubarb, 3/4 cup sugar, cornstarch, and vanilla extract. Mix well and pour into a greased baking dish.
In another bowl, whisk together flour, 1/4 cup sugar, brown sugar, baking powder, and salt.
Add cold butter to the dry ingredients and cut in using a pastry cutter or fork until the mixture resembles coarse crumbs.
Stir in boiling water until just combined.
Spoon cobbler topping over the fruit mixture in small mounds, leaving some fruit exposed.
Bake for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
Let cool slightly before serving. Serve warm with ice cream or whipped cream if desired.