Rhubarb-Strawberry Cobbler

Ingredients

 * 1 1/4 pounds rhubarb, cut into 1-inch chunks (4 cups)
 * 3/4 cup plus 1 teaspoon sugar
 * 1 tablespoon cornstarch
 * 1 pint strawberries, each hulled and cut into quarters
 * 1 1/2 cups all-purpose flour
 * 1 1/2 teaspoons baking powder
 * 1/2 teaspoon baking soda
 * 1/4 teaspoon salt
 * 1/4 teaspoon ground cinnamon
 * 1/8 teaspoon ground nutmeg
 * 4 tablespoons margarine or butter (1/2 stick)
 * 3/4 cup plus 1 tablespoon heavy or whipping cream

Directions
Prepare filling:
 * 1) In 3-quart saucepan, heat rhubarb and 1/2 cup sugar to boiling over high heat, stirring constantly.
 * 2) Reduce heat to medium-low and continue cooking until rhubarb is tender, about 8 minutes.
 * 3) In cup, mix cornstarch with 1/4 cup water.
 * 4) Stir cornstarch mixture and strawberries into rhubarb mixture; continue cooking 2 minutes until mixture thickens slightly.
 * 5) Remove from heat.
 * 6) Meanwhile, preheat oven to 400 degrees F. In bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, and 1/4 cup sugar.
 * 7) With pastry blender or two knives used scissor-fashion, cut in margarine or butter until mixture resembles coarse crumbs.
 * 8) Add 3/4 cup heavy or whipping cream; quickly stir just until mixture forms a soft dough that pulls away from side of bowl.
 * 9) Turn dough onto lightly floured surface; knead 6 to 8 strokes to mix thoroughly.
 * 10) With floured rolling pin, roll dough 1/2 inch thick.
 * 11) With floured 3-inch star-shaped cookie cutter, cut out as many biscuits as possible.
 * 12) Reroll trimmings and cut as above to make 8 biscuits in all.
 * 13) Reheat rhubarb filling until hot; pour into shallow 2-quart casserole or 11" by 7" glass baking dish.
 * 14) Place biscuits on top of rhubarb.
 * 15) Brush biscuits with 1 tablespoon cream and sprinkle with 1 teaspoon sugar.
 * 16) Place sheet of foil under baking dish; crimp edges to form rim to catch any drips during baking.
 * 17) Bake 20 minutes or until biscuits are golden brown and rhubarb filling is bubbly.
 * 18) Cool slightly on wire rack to serve warm, about 15 minutes.