Preheat your oven to 375°F (190°C) and prepare a 9"x9" baking dish.

Combine 4 cups of halved strawberries and 2 cups of small chunks of fresh rhubarb in the baking dish. Drizzle 1 tablespoon of lemon juice over the fruit and toss gently.

In a small mixing bowl, whisk together 1 cup of all-purpose flour and 1 cup of sugar. Crack in 1 large egg and mix until crumbly.

Evenly pour the crumbly topping mixture over the fruit filling, ensuring every bit is covered.

Slice 6 tablespoons of butter thinly and distribute evenly on top of the crumbly mixture.

Bake in the preheated oven for 45-50 minutes, until the topping is golden brown and the filling bubbles.

Let the cobbler cool for about 10 minutes before serving warm, ideally with vanilla ice cream.