A sweet and tangy dessert featuring fresh strawberries and rhubarb topped with a golden biscuit crust. Perfect for spring and summer gatherings.

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Preheat oven to 375°F (190°C).
In a large bowl, mix rhubarb, strawberries, sugar, cornstarch, vanilla extract, and lemon juice. Transfer to a greased baking dish.
In another bowl, whisk together flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs.
Stir in milk just until moistened to form a soft dough.
Drop spoonfuls of dough over the fruit mixture, leaving some gaps.
Sprinkle with 2 tablespoons of sugar for topping.
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 whipped cream or ice cream if desired.