Strawberry Rhubarb Cobbler

Preheat the oven to 180°C (350°F).
Place the rhubarb, strawberries, raspberries, maple syrup, starch, and vanilla into a large baking dish*. Mix until well combined and set aside.
8 stalks rhubarb, 400 grams (2 cups) strawberries, 250 grams (1 cup) frozen or fresh raspberries, 2 tablespoons maple syrup or honey, 1 teaspoon pure vanilla extract, 1 tablespoon arrowroot powder or corn starch
Sift the flour, coconut sugar, baking powder, baking soda, and salt into a large mixing bowl. Add the coconut oil and use your hands to rub it into the flour mixture, until the largest pieces of oil are no bigger than a pea. Add the milk and vanilla and stir until just combined. Don't over mix.
220 grams (1 ½ cup) light spelt flour, 2 tablespoons coconut sugar, 1 ½ teaspoons baking powder, ¼ teaspoons baking soda, ¼ teaspoon sea salt, 2 tablespoons coconut oil, 125 ml (½ cup) non-dairy milk
Divide the scone dough into ten roughly equal pieces and flatten slightly with your hands. Top the fruit mixture with the scones, leaving some space between so the fruit is visible.
Bake the cobbler for 40-45 minutes, or until the fruit is bubbling and the scones are golden. Remove from the oven and cool for 15 minutes before serving, as is or with ice cream.