Spiced Raspberry Rhubarb Cobbler

==Description==
==Ingredients==
Filling:
*1 cup Sugar
*2 1/2 tsp cornstarch
*1 tsp cinnamon
*1 1/2 tsp grated fresh ginger
*1/8 tsp ground cardamom
*2 lbs fresh rhubarb, diced (6 cups)
*14 oz fresh raspberries
*1/2 Tbs butter
Cobbler Dough:
*1 1/4 cups flour
*2 tsp Sugar
*1 tsp baking powder
*1 tsp grated orange peel
*1 tsp grated fresh ginger
*Pinch of salt
*5 Tbs butter, chilled and diced small
*2/3 cup buttermilk
==Directions==
Filling:
#In a saucepan combine Sugar, cornstarch, cinnamon, ginger and cardamon. 
#Add rhubarb and combine thoroughly. 
#Add butter. 
#Set over medium heat, stirring continually until rhubarb cooks and starts to thicken (5 minutes).
#Remove from heat and gently fold in fresh raspberries. Pour into ramekins or gratin dishes.
Dough:
#Preheat oven to 375 deg F
#Combine combine first 6 ingredients. 
#With a pastry blender or your fingers, quickly cut the butter into the flour mixture until it resembles coarse meal.
#Combine all but 1 tablespoon of the buttermilk with the dry ingredients. 
#Stir just until moistened. 
#Knead the mixture gently in the bowl just until it holds together.
#On a lightly floured surface, gently pat, or roll the dough until it is 3/8" thick and cut out desired shapes. 
#Transfer the biscuits to the top of the fruit and brush with remaining buttermilk. 
#Bake for 30 minutes. 
#Turn oven down to 350o and continue baking another 10–15 minutes until golden brown and fruit is bubbling.
Category:Cobbler Recipes