Rhubarb-Strawberry Cobbler - cooking recipe

Ingredients

Filling
1 1/4 cups sugar
3 tablespoons flour, all purpose
1 1/2 teaspoons cinnamon
1 1/2 teaspoons orange rind
6 cups rhubarb, coarsely chopped
3 cups strawberries, sliced
Topping
1 1/2 cups flour, all purpose
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons margarine, chilled
1 cup buttermilk

Preparation

FILLING: In large bowl, combine sugar, flour, cinnamon and orange rind.
Add rhubarb and strawberries; toss well.
Spread mixture in 13 x 9 in. (3.5 L) baking dish.
Bake in 400F(200C) oven 10 minutes.
TOPPING: In large bowl, combine flour, sugar, baking powder, baking soda and salt.
Using fingers or two knives, 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(200C) oven 25 minutes or until topping is golden brown and has risen.