Rhubarb & Strawberry Cobbler

1. Preheat oven to 375 F. Meanwhile, combine rhubarb, sugar, strawberries, ginger, flour, orange zest and orange juice in a large mixing bowl and stir until fully combined. Divide into 4 ovenproof bowls (see photo, mine are about 3 inches in diameter and 2 inches deep).
2. Use a food processor to make the cobbler pastry. Add in the self-rising flour, butter, sugar, cinnamon and a pinch of salt and pulse until your mixture looks like fine bread crumbs. Add in the buttermilk and process until it forms a dough. Transfer to a lightly floured work surface and knead. Once smooth roll out the dough until it’s nice and thin then cut out small rounds (mine were about an inch size) with a pastry cutter. Place two or three pastry rounds on top of the rhubarb mixture, overlapping each one as you go. Brush the tops with a little buttermilk and sprinkle some sugar and cinnamon over top.
3. Place bowls in the oven (you can put them on a baking sheet if you like, to avoid spills) and bake for 30 minutes, or until the fruit is bubbling and the tops are golden brown. Serve with ice cream.

Recipe slightly adapted from Gourmet Traveller.