STRAWBERRY RHUBARB COBBLER
In a large heavy saucepan, combine the first 4 filling ingredients, mixing well. Bring mixture to a boil over moderate to high heat, stirring constantly. Continue to cook for 1 minute; stir in butter. Remove from heat and add strawberries, orange juice, and orange peel, mixing gently but well. Turn into a 2-quart casserole lightly coated with non-cloric vegetable cooking spray; set aside.
In a medium bowl, sift together 1 cup flour, ½ cup sugar, baking powder, and salt. With a pastry blender, cut in butter until mixture resembles coarse meal. Add milk, beating until dough is smooth. Evenly spread topping over filling in casserole. Sprinkle remaining 2 tablespoons sugar evenly over topping.
Bake, uncovered, in a moderate oven (375 degrees F.) for 40 minutes or until topping is golden brown and filling is bubbly hot.
Variation: May prepare cobbler only with rhubarb, if desired. Use 4 cups sliced fresh or well drained thawed frozen rhubarb for filling.