4 cups rhubarb stalks cut into 1-inch pieces (Trim outside stringy layer of large rhubarb stalks (rhubarb leaves are toxic; make sure to trim away and discard any leaves, trim ends.))
2 cups strawberries, stemmed and sliced (about 2 pints)
½ cup white sugar
2 Tbsp. of quick cooking tapioca
1 tsp. of grated orange peel
2 cups all purpose flour
3 tsp. baking powder
½ tsp. salt
½ cup butter
½ cup milk
1 egg, lightly beaten
Preheat oven to 350 degrees Farenheit.
Mix the rhubarb and the strawberries with the sugar, tapioca, and orange zest in a large bowl. Let sit for 30-60 minutes.
In a medium bowl, combine the flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the milk and egg until just moistened.
Pour fruit into a 13x9 casserole dish. Drop the batter on the fruit. Bake in a 350°F oven for 35 minutes until cobbler crust is golden brown.