1. Preheat Oven:

Preheat the oven to 375°F (190°C).

2. Make the Strawberry Rhubarb Filling: In a medium bowl, toss the sliced rhubarb and quartered strawberries with the granulated sugar, cornstarch, instant tapioca, freshly squeezed orange juice, and orange zest.

Let the mixture stand for 15 minutes, stirring every 5 minutes. This allows the sugar to draw out some of the juices from the fruit.

3. Make the Dough:

In a large bowl, whisk together the all-purpose flour, packed brown sugar, baking powder, and kosher salt.

With a rigid pastry blender or a fork (or your fingertips), cut the chilled, diced butter into the dry mixture until it’s incorporated and crumbly. The mixture should resemble coarse crumbs.

Drizzle the milk evenly over the top of the flour mixture.

Stir together just until evenly moistened. Do not over-mix. The dough will be thick.

4. Assemble the Cobbler:

Transfer the strawberry rhubarb filling to a deep baking dish (the oval dish shown in the photos is about 9 x 11 inches, with tall sides).

Using a spoon, drop the dough onto the top of the strawberry rhubarb filling. Dividing it evenly into 8 dough mounds.

Sprinkle the 2 tablespoons of granulated sugar evenly over the dough mounds.

5. Bake:

Bake, uncovered, for about 40 minutes. Until the biscuits are browned and the filling juices are thickened and bubbling nicely.

6. Cool and Serve: Remove the cobbler from the oven and transfer it to a cooling rack.

Let it cool for about 30 minutes before serving. This allows the filling to thicken slightly.

Serve warm, with a scoop of vanilla bean ice cream or a dollop of whipped cream, or a splash of cream, if desired. Enjoy!