Strawberry-Rhubarb Cobbler

4 cups strawberries, hulled and sliced
4 cups 3/4-inch chunks of rhubarb (about 13/4 pounds)
1 cup sugar
2 tablespoons quick-cooking tapioca or 1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
TOPPING:
11/2 cups all-purpose flour
1/4 cup sugar, plus extra for sprinkling on top
11/2 teaspoons baking powder
1/2; teaspoon baking soda
1/2; teaspoon salt
1/4 teaspoon ground cinnamon
2 tablespoons butter or margarine, cut into pieces
1 cup buttermilk

Preheat the oven to 400 degrees. In a 10-inch pie plate 2 inches deep, stir together the strawberries, rhubarb, sugar, tapioca, cinnamon, ginger and nutmeg. Let stand 30 minutes.
To make the topping: in a medium bowl, stir together the dry ingredients. With a pastry blender, cut in the butter until mixture is crumbly. Stir in buttermilk and mix well.
Drop the topping by heaping tablespoons in 8 portions over the filling and sprinkle with sugar.
Bake the pie 25 minutes. Reduce temperature to 350 degrees and bake until bubbly and lightly browned, about 20 minutes longer. If the topping becomes too brown, cover loosely with foil. Cool on a wire rack.
Note: If rhubarb is from the garden, discard the leaves; they are poisonous.
Makes 6 to 8 servings.


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