Ingredients
- Filling:
- 3/4 sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon finely grated orange zest
- 4 s rhubarb, coarsely chopped (3/4-inch pieces)
- 2 s sliced strawberries
- Topping:
- 1 all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons margarine, chilled & cut in bits
- 2/3 low-fat buttermilk
Directions
Preheat oven to 400°. In bowl, combine sugar, flour, cinnamon and orange rind. Add rhubarb and strawberries; toss to mix. Spread mixture in 8-cup shallow glass or ceramic baking dish (do not use metal); bake 10 minutes. In large bowl, mix flour, sugar, baking powder, baking soda and salt. Using two knives or pastry blender, cut in margarine until mixture is size of small peas. With fork, stir in buttermilk until mixture is moistened and soft dough forms. Drop by spoonfuls in 6 evenly spaced mounds on hot fruit. Bake 5 minutes, or until top is golden. Serves 6.
