Preheat the oven to 350 degrees F. **note: Freeze the stick of butter if you want to grate the butter into the biscuit mix rather than use a pastry blender.In a medium bowl, mix the rhubarb and the strawberries with the sugar, corn starch (or flour), lemon juice, cardamom and vanilla. Let sit for 30 minutes to bring out the juices.
3 1/2 c rhubarb, 4 c. strawberries, 1/2 c. sugar, 2 Tbsp all-purpose flour, 1 Tbsp fresh lemon juice, 1/2 tsp freshly ground cardamom, 1/2 tsp vanilla
Cobbler Biscuits
In a medium bowl, whisk together dry ingredients (sugar, flour, soda, cream of tartar, and salt. Cut the butter in with a pastry blender or your hands. **note: if you don't like using a pastry blender, freeze the butter ahead of time and use a grater to grate the butter into the dry ingredients. It's a bit easier to incorporate this way.
3/4 c. sugar, 1 1/2 c. cake flour, 2 tsp baking soda, 1 tsp cream of tartar, 1 tsp salt, 8 Tbsp butter
Add in the buttermilk , egg, and vanilla and almond extract, stir until just moistened. Don't overmix.
Pour strawberry and rhubarb mixture into a 2-quart casserole dish or individual casserole dishes/ramekins. Drop the cobbler batter on top of the fruit. Sprinkle some sugar over the cobbler topping (brown sugar works well). Bake for 30-35 minutes until cobbler crust is golden brown and fruit filling is bubbling.
Ginger Lime Syrup
Optional: Make a simple syrup to drizzle over cobbler. For ginger lime syrup, dissolve sugar in water over medium heat. Bring to a low boil and add ginger slices and lime juice. Turn off the heat, cover and let it steep for 15 minutes.If desired, serve with whipped cream or vanilla ice cream.)
1/2 c. Root ginger, 1/2 c. sugar, 1/2 c. water, 2-3 limes
Notes
**Lemon Verbena Syrup:Blanch lemon verbena leaves in boiling water briefly to brighten color, then immediately plunge into ice water to stop cooking. Place sugar and water in a small saucepan, bring to a simmer, then remove from heat and cool completely. Put lemon verbena and cooled syrup in blender and puree on high for 2 minutes. Refrigerate overnight, then strain through a fine mesh strainer. Keep refrigerated.