Rhubarb Strawberry Cobbler

Filling:
1 1/4 cups white sugar
3 tablespoons flour
1 1/2 teaspoons cinnamon
6 cups coarsely chopped fresh rhubarb
3 cups sliced fresh strawberries

Topping:
1 1/2 cups flour
3 tablespoons white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons butter
1 cup buttermilk

Filling:
In a large bowl combine sugar, flour and cinnamon. Add rhubarb and strawberries and toss to coat.

Spread in a 9 x 13 inch baking dish. Bake at 400 degrees F. for 10 minutes.

Topping:
In a medium bowl combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles small peas.

With a fork, stir in the buttermilk to form a soft dough.

Drop dough by tablespoon over the hot filling. Make 12 mounds.

Bake at 400 degrees F. for about 25 minutes, until topping is golden brown and has risen.