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.
Cobbler Dough
Preheat oven to 375o
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.
