Filling:
2 pints strawberries, hulled and thickly sliced
8 ounces rhubarb, trimmed and cut into 1/2-inch pieces (2 cups)
1/2 cup sugar
2 tablespoons quick-cooking tapioca or 1 tablespoon cornstarch
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
Topping:
1 1/2 cups all-purpose flour
1/4 cup plus 1 tablespoon sugar, divided
1 1/2 teaspoons baking power
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 tablespoons cold butter, cut into pieces
1 cup nonfat buttermilk or make "sour milk" by mixing 1 tablespoon lemon juice or vinegar with 1 cup milk
To prepare filling: Combine strawberries, rhubarb, 1/2 cup sugar, tapioca (or cornstarch), 1/8 teaspoon cinnamon 1/8 teaspoon ginger and 1/8 teaspoon nutmeg in a 9-inch deep-dish pie pan and let stand for 20 minutes.
Preheat oven to 400 F.
To prepare topping: Stir together flour, 1/4 cup sugar, baking powder, baking soda, salt, 1/4 teaspoon cinnamon, 1/4 teaspoon ginger and 1/4 teaspoon nutmeg in a large bowl. Cut butter into dry ingredients with a pastry cutter, 2 forks or your fingers until crumbly. Use a fork to stir in buttermilk just until combined.
Using a large spoon, drop the dough in 8 dollops over the filling. Sprinkle with the remaining 1 tablespoon sugar. Bake the cobbler until browned and bubbling 40 to 50 minutes. (Cover with foil if the top is browning too quickly.) Cool slightly on a wire rack. Serve warm.
Makes 8 servings.
