Rhubarb Strawberry Cobbler + Cornmeal Biscuits

This is part 2 of the "what to do with 2 gallons of strawberries" series.  In part 1, I made jam with chiles and black peppercorns.  I had this recipe filed away for about two years and finally finally! decided to make it with some slight changes: swap the raspberries for strawberries and use two types of sugar.  The dessert is delicious hot from the oven or straight-from-the-refrigerator cold. 

Rhubarb Strawberry Cobbler + Cornmeal Biscuits

adapted from the New York Times
yield: 8 servings

filling:
2 cups rhubarb, trimmed and cut into 1/4-inch pieces (about 5-6 stalks)
2 pounds fresh strawberries, washing, hulled, and cut in half
1/2 cup plus 1 tablespoon white sugar
1/2 cup plus 1 tablespoon raw sugar
2 1/2 tablespoons cornstarch

biscuits:
1 cup all-purpose flour, more as necessary
2/3 cup fine cornmeal
1/4 cup white sugar
1 1/2 tablespoons baking powder
1/4 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into 1/2-inch cubes
2/3 cup heavy cream, plus more for brushing.

Preheat oven to 350 degrees.

To make the filling, toss together rhubarb, strawberries, sugars and cornstarch in a large bowl. Allow mixture to stand while preparing biscuit dough.

To prepare biscuits, whisk together the flour, cornmeal, sugar, baking powder and salt in a large bowl.  Add butter and use two knives to cut butter into flour mixture. Pour in cream and continue stirring until dough starts to come together, scraping down sides of bowl if necessary.

Turn dough onto a lightly floured surface and gently pat it together. Divide it equally into 8 balls, then flatten them slightly into thick rounds.

Pour filling and accumulated juices into a 2 1/2-quart gratin or a 9 by 12 inche baking dish. Arrange biscuits on top of filling and brush with cream. Bake for 40 to 45 minutes, or until filling is bubbling and biscuits are golden.