Spiced Raspberry Rhubarb Cobbler

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:


 * 1) In a saucepan combine Sugar, cornstarch, cinnamon, ginger and cardamon.
 * 2) Add rhubarb and combine thoroughly.
 * 3) Add butter.
 * 4) Set over medium heat, stirring continually until rhubarb cooks and starts to thicken (5 minutes).
 * 5) Remove from heat and gently fold in fresh raspberries. Pour into ramekins or gratin dishes.

Dough:
 * 1) Preheat oven to 375 deg F
 * 2) Combine combine first 6 ingredients.
 * 3) With a pastry blender or your fingers, quickly cut the butter into the flour mixture until it resembles coarse meal.
 * 4) Combine all but 1 tablespoon of the buttermilk with the dry ingredients.
 * 5) Stir just until moistened.
 * 6) Knead the mixture gently in the bowl just until it holds together.
 * 7) On a lightly floured surface, gently pat, or roll the dough until it is 3/8" thick and cut out desired shapes.
 * 8) Transfer the biscuits to the top of the fruit and brush with remaining buttermilk.
 * 9) Bake for 30 minutes.
 * 10) Turn oven down to 350o and continue baking another 10–15 minutes until golden brown and fruit is bubbling.