Rhubarb Cobbler (adapted from King Arthur Flour Cookbook)

For the Filling:Mixing the filling and the topping

3 Lbs Rhubarb, peeled and diced

2 Quarts Strawberries, sliced

2 Tbs corn starch

2/3 cup brown sugar

2/3 cup white sugar

For the Biscuit topping:

2 1/3 cups (11 1/3 oz) flourSpoon the topping onto the filling

3/4 tsp baking soda

1 1/2 tsp cream of tartar

2 Tbs sugar

4 Tbs cold butter (1/2 stick, 2 oz)

3/4 cup (6 oz) buttermilk

1 large egg

Its ready when it is goldenPreheat the oven to 350.  Mix together Rhubarb, Strawberries, sugars, and corn starch in a 9 x 13 inch baking dish.  Allow to rest while you mix the topping.  Mix the dry ingredients and work in butter until you form a crumbly mixture.  In a separate bowl, mix the buttermilk and the egg.  Fold the liquid into the try ingredients just until mixed (do not over mix or else the biscuits will be tough)! Spoon biscuit batter over filling and place into oven.  Bake for 45 minutes or until the topping turns a golden brown.  Serve warm (or cold) with ice cream and enjoy!

Recipe Notes:  The original recipe calls for less fruit, but I prefer a higher fruit to topping ratio.  If you had more fruit, add more cornstarch (this will prevent the filling from being too runny) and possibly more sugar.  Rhubarb is extremely sour.  If you are using all strawberries or other sweeter fruits decrease the amount of sugar.

 You don't have to lick the bowl clean, but enjoy!