Spiced Raspberry Rhubarb Cobbler

Preheat oven to 375°F. In a large saucepan, combine 1 cup sugar, cornstarch, 1 tsp cinnamon, 1 1/2 tsp grated fresh ginger, and ground cardamom.

Add the diced rhubarb and fresh raspberries to the sugar mixture, stirring gently to coat evenly. Cook over medium heat, stirring occasionally, until the mixture thickens and the fruit begins to release its juices.

Transfer the fruit filling to an 8-inch square baking dish or similar 2-quart baking vessel. Dot the surface with 1/2 tablespoon of chilled diced butter, then set aside.

In a medium bowl, whisk together flour, 2 tsp sugar, baking powder, grated orange peel, 1 tsp grated fresh ginger, and salt.

Add the 5 tablespoons of chilled diced butter to the flour mixture and cut it in using a pastry cutter, two knives, or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

Pour the buttermilk into the flour-butter mixture and stir with a fork just until a thick, shaggy biscuit dough forms. Do not overmix.

Drop spoonfuls of the biscuit topping over the fruit filling, spacing them about an inch apart to allow steam to escape. The topping should cover approximately three-quarters of the filling surface.

Place the cobbler on a baking sheet to catch any drips and bake in the preheated 375°F oven until the biscuit topping is golden brown and a toothpick inserted into the thickest part comes out clean.

Remove the cobbler from the oven and let it rest for 10-15 minutes before serving. This allows the filling to set slightly and makes for easier portioning.