Strawberry Rhubarb Cobbler

Ingredients

• 4.5 cups rhubarb stalks cut into 1-inch pieces (trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.) ()
• 1.5 cups strawberries stemmed sliced ()
• 100 g sugar white ()
• 2 Tablespoons cooking tapioca quick
• 1 teaspoon orange peel grated
• 130 g all purpose flour 
• 2 Tbsp granulated sugar white
• 1.5 teaspoon double-acting baking powder 
• 0.3 teaspoon salt 
• 0.3 cup butter cut into cubes (4 Tbsp, 57 g)
• 60 ml milk 
• 1  eggs lightly beaten

Equipment

• bowl
• oven
• whisk
• casserole dish

Directions

1. Toss the rhubarb and strawberries with sugar, tapioca, zest, let rest: In a bowl, mix the rhubarb and the strawberries with the sugar, tapioca, and orange zest.
2. Let sit to macerate for 30 minutes to an hour.
3. Preheat oven to 350°F (175°C).
4. Make the biscuit topping: In a medium bowl, whisk together the flour, 2 Tbsp sugar, the baking powder and salt.
5. Use your (clean) hands to work the butter into the flour until the mixture resembles coarse crumbs, with pieces of butter no bigger than a pea.
6. Stir in the milk and egg until just moistened (do not over-mix!).
7. Put fruit in casserole, top with biscuit dough:
8. Pour the strawberry rhubarb mixture into a 2-quart casserole dish. Drop the biscuit dough on top of the fruit, like cobblestones.
9. Bake in a 350°F (175°C) oven for 35 minutes until cobbler crust is golden brown.
10. Serve with whipped cream (optional).