Rhubarb Strawberry Cobbler

A delicious comfort desert. You can also use frozen fruit- thaw before using.

Filling:
1 1/4 cups white sugar
3 tablespoons flour
1 1/2 teaspoons cinnamon
6 cups coarsely chopped fresh rhubarb
3 cups sliced fresh strawberries

Topping:
1 1/2 cups flour
3 tablespoons white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons butter
1 cup buttermilk

Directions:
Filling: In a large bowl combine sugar, flour and cinnamon. Add rhubarb and strawberries and toss to coat. Spread in a 9 X 13-inch baking dish. Bake at 400 degrees F for 10 minutes.

Topping:
In medium bowl combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles small peas. With a fork, stir in the buttermilk to form a soft dough. Drop dough by tablespoon over the hot filling. Make 12 mounds. Bake at 400 degrees F for about 25 minutes, until topping is golden brown and has risen.