Strawberry Rhubarb Cobbler

Fruit Mixture:

• 4 1/2 cups rhubarb stalks cut into 1-inch pieces
• 1 1/2 cups strawberries, stemmed and sliced
• 1/2 cup white sugar
• 2 tbsp of quick cooking tapioca
• 1 teaspoon of grated orange peel

Cobbler Crust:

• 2 tbsp white sugar
• 1 cup all purpose flour
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup butter
• 1/4 cup milk
• 1 lightly beaten egg

Preheat oven to 350 degrees. In a bowl, mix the rhubarb and the strawberries with the sugar, tapioca, and orange zest. Let sit to macerate for 30 minutes to an hour. In a medium bowl, combine 2 tablespoons of sugar, the flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened. Pour fruit into a 2-quart casserole dish. Drop the batter on the fruit. Bake for 35 minutes until cobbler crust is golden brown.