Rhubarb-Strawberry Cobbler

(Muriel/Girlie/Gigs/Mur/Murferd)

Filling:
1-1/4 cups granulated sugar
3 tbsp all purpose flour
1-1/2 tsp cinnamon
1-1/2 tsp finely grated orange rind
6 cups coarsely chopped rhubarb
3 cups sliced fresh or thawed frozen strawberries

In large bowl, combine sugar, flour, cinnamon and orange rind. Add rhubarb and strawberries; toss well. Spread mixture in 13 x 9 pan baking dish. Bake in 400F oven 10 minutes.

Topping:
1-1/2 cups all purpose flour
3 tbsp granulated sugar
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 tbsp chilled margarine
1 cup buttermilk

In large bowl, combine flour, sugar, baking powder, baking soda and salt. Using fingers or two knifes, cut in margarine until mixture resembles small peas. With fork, stir in buttermilk just until soft dough forms. Drop by tablespoonfuls in 12 mounds on top of hot fruit filling. Bake in 400F oven 25 minutes or until topping is golden brown and has risen.