Ingredients
- 3 1/2 l
- 800 gr rhubarb
- 450 gr strawberries
- 250 gr sugar
- 240 ml buttermilk
- 190 gr flour
- 14 gr margarine
- 14 gr sugar
- 8 gr flour
- 7 gr baking powder
- 4 gr cinnamon
- 3 gr orange rind
- 2 gr baking soda
- 1 gr salt
TOPPING: In large bowl, combine flour, sugar, baking powder, baking soda and salt. Using fingers or two knives, cut in margarine until mixture resembles small peas. With fork, stir in buttermilk just until soft dough forms. Drop by tablespoonfuls in dozen mounds on top of hot fruit filling. Bake in 200ºC (200C) oven 25 minutes or until topping is golden brown and has risen.
