Instructions: For Filling: Preheat oven to 400F. Mix sugar, flour and cloves in large bowl.

Add strawberries and rhubarb and toss to coat with sugar mixture. Transfer filling to 10-inch-diameter glass pie dish.

For Topping: Mix flour, sugar, cornmeal, baking powder, baking soda and salt in medium bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Gradually add buttermilk, tossing with fork until moist clumps form

(do not overmix). Spoon topping evenly over filling.

Bake until topping is golden brown and filling is tender, about 25 minutes. Serve warm or at room temperature.

STRAWBERRY RHUBARB COBBLER WITH CORNMEAL BISCUIT TOPPING

Serves 6.

A Cook from New York City on 03/12/00 Have made this three times and love it. Very easy and everyone raves. I omit the cloves (I think even a little bit overwhelms it) and cut the sugar in the fruit to 1/3 cup. Also, its great to make ahead and put in the oven while you are having dinner.

H Cleveland ( gardie@prodigy.net ) from Auburn, WA on 07/21/99 If you like cornmeal and rhubarb you will love this recipe. The cloves in the filling makes an unusual but delicious compliment to the strawberries and rhubarb. And those delicious cornmeal biscuits for the topping truly TOP it off

NOTES : The cornmeal biscuit topping adds some crunch to the winning combination of fresh strawberries and rhubarb.

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