For the filling
3 Tbsp unsalted butter
1/4 cup sugar
1/2 cup Muscat wine
1 Tbsp lemon juice
3 cups diced rhubarb
3 cups quartered strawberries (from about a quart of berries)

For the topping
1/2 cup sugar
1/2 cup (packed) brown sugar
1 cup all-purpose flour
1/2 stick (4 Tbsp) unsalted butter, cut into 1/2” cubes

Preheat the oven to 400 degrees.
First, make the filling: Melt the butter in large skillet over medium heat. Add the sugar, stirring to dissolve, then add the Muscat and lemon juice. Bring to a simmer, then toss in fruit and stir to coat each piece. Cook, stirring now and then, until the fruit is soft and gives up some of its liquid, about 8 minutes. Increase the heat to high and cook for another 5 minutes, until liquid has thickened and reduced. Spoon the fruit into 4 (8-ounce) individual soufflé molds, ramekins, or ovenproof bowls, then set aside while you make the cobbler topping.

Add all the topping ingredients to the work bowl of a food processor, and pulse 20 to 30 times, until the topping has the consistency of gravel. Add a generous 1/2 cup of the topping to each filling container, smoothing or shaking it down a bit to avoid a dome-shaped cobbler.

Bake cobblers for 15 to 20 minutes, until filling is bubbling and top is golden brown. Serve warm.