Strawberry and rhubarb are a familiar combination in this spring cobbler.

Makes 8 servings

ACTIVE TIME: 20 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Easy

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 powder
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 buttermilk

1. To make 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.
2. To make topping: Preheat oven to 400°F.
3. 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.
3. Using a large spoon, drop dough in 8 dollops over filling. Sprinkle with remaining 1 tablespoon sugar. Bake until browned and bubbling, 40 to 50 minutes. (Cover with aluminum foil if top is browning too quickly.) Cool slightly on a wire rack. Serve warm.

NUTRITION INFORMATION: Per serving: 243 calories; 4 g fat (2 g sat, 0 g mono); 9 mg cholesterol; 50 g carbohydrate; 4 g protein; 3 g fiber; 362 mg sodium; 265 mg potassium.
Nutrition bonus: Vitamin C (75% daily value).
3 Carbohydrate Servings
Exchanges: 3 other carbohydrate, 1 fat