Step 1: Preheat the Oven.

Preheat the oven to 375°F (190°C).

Step 2: Make the Strawberry Rhubarb Filling.

In a medium bowl, toss together the sliced rhubarb, quartered strawberries, sugar, cornstarch, tapioca, orange juice, and orange zest.

Let the mixture stand for 15 minutes, stirring every 5 minutes. This allows the juices to release and the thickeners to activate.

Step 3: Make the Dough.

In a large bowl, whisk together the flour, brown sugar, baking powder, and salt.

Using a pastry blender or a fork, cut the chilled, diced butter into the dry ingredients until the mixture is incorporated and crumbly. The butter pieces should be about the size of small peas.

Drizzle the milk evenly over the top of the mixture.

Stir together just until evenly moistened. Do not over-mix. The dough will be thick.

Step 4: Assemble the Cobbler.

Transfer the strawberry rhubarb filling to a deep baking dish.

Using a spoon, drop the dough onto the top of the strawberry rhubarb filling. Divide the dough evenly into 8 mounds.

Sprinkle the 2 tablespoons of sugar evenly over the dough mounds.

Step 5: Bake the Cobbler.

Bake, uncovered, for about 40 minutes. The biscuits should be browned and the filling juices should be thickened and bubbling nicely.

Step 6: Cool and Serve.

Remove the cobbler from the oven and place it on a cooling rack.

Let cool for about 30 minutes before serving. This allows the filling to set slightly.

Serve warm with a scoop of vanilla bean ice cream, a dollop of whipped cream, or a splash of cream.