Strawberry-rhubarb cobbler with candied-ginger topping

3. Transfer the mixture to the dish and dot with butter. Bake the fruit mixture for 30 minutes or until it begins to bubble. Meanwhile, make the topping.

FOR THE TOPPING

2 cups flour 3/4 teaspoon salt 1/2 cup plus 1 tablespoon finely chopped candied ginger 7 tablespoons sugar 1 tablespoon baking powder 1 teaspoon grated lemon rind 6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces Scant 1 cup cold heavy or whipping cream Flour (for sprinkling) 3/4 teaspoon ground cinnamon 1. In a large bowl, combine the flour, salt, 1/2 cup ginger, 6 tablespoons sugar, baking powder, and lemon rind. With your fingertips, rub in the butter until the mixture resembles coarse meal. With a fork, stir in 3/4 cup of the cream and add enough additional cream to make a dough that comes together.

2. Turn the dough out onto a floured surface. Knead it gently until smooth. With a floured rolling pin, roll the dough to a 3/4-inch thickness. Use a 2-inch cookie cutter or heart-shaped cutter to stamp out rounds or hearts. Reroll the scraps and stamp out more biscuits. Place the biscuits on the filling, spacing them closely.

3. In a small bowl, combine the remaining 1 tablespoon ginger, 1 tablespoon sugar, and cinnamon. Sprinkle them over the biscuits.

4. Bake the cobbler for 25 minutes or until the biscuits are golden. Serve warm or at room temperature.

Adapted from Pam Goar