RHUBARB-STRAWBERRY COBBLER

FILLING:
1 1/4 C. sugar
3 T flour
1 1/2 t. cinnamon
1 1/2 t. orange rind
6 c. rhubarb, coarsely chopped
3 c. strawberries, sliced
In large bowl, combine sugar, flour, cinnamon and orange rind.  Add
rhubarb and strawberries; toss well.  Spread mixture in 13x9 inch 
pan.  Bake in 400 degree oven 10 minutes.

TOPPING:
1 1/2c. flour
3 T. sugar
1 1/2t. baking powder
1/2 t. baking soda
1/4 t. salt
3 T margarine
1 c. buttermilk
In large bowl, combine flour, sugar, baking powder, baking soda,
and salt.  Using fingers or two knives, cut in margarine until 
mixture resembles small peas.  With fork, stir in buttermilk just
until soft dough forms.  Drop by tablespoons in 12 mounds on top of 
hot fruit filling.  Bake at 400 25 minutes or until topping is
golden brown and has risen.           8 servings