Strawberry Rhubarb Cobbler

Fruit Mixture:
4 1/2 cups rhubarb
1 1/2 cups strawberries
1/2 cup white sugar
2 Tbsp. quick cooking tapioca
1 tsp. of grated orange peel

Cut the rhubarb stalks into 1-inch pieces. Stem and slice the strawberries.
In a bowl, mix rhubarb and strawberries with sugar, tapioca, and orange zest. Let the mixture sit for 30 minutes to an hour.   Preheat oven to 350 degrees.

Cobbler Crust:
2 Tbsp. white sugar
1 cup all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup butter
1/4 cup milk
1 egg, lightly beaten

Meanwhile create crust: Combine sugar, flour, baking powder, and salt in another medium bowl. Cut butter in with a fork or pastry blender until mixture resembles coarse crumbs. Stir in the milk and egg until just moistened. Pour fruit into a 2-quart casserole dish. Drop the batter on the fruit. Bake for 35 minutes until the cobbler crust is golden brown. Serve with whipped cream (optional).