Preheat oven to 375 degrees F.

In a large bowl gently mix together the rhubarb and strawberries with the sugar, cornstarch, all-purpose flour, orange zest and orange juice. Allow the mixture to macerate for 30 minutes, stirring every 5-10 minutes.

Meanwhile, prepare your casserole dish or baking dish by spraying with non-stick cooking spray. I used exactly what you see in the images and it fit perfectly- one 10.5 inch tart pan and three 5-inch mini tart dishes. If you do not have these exact dishes, that's ok, any casserole or baking dish will work. As long as the filling isn't overflowing and there is a little room for the mixture to bubble up, you'll be good :)

To prepare the biscuits, whisk together the flour and baking powder in a large bowl. Use a fork, pastry blender or your hands and add the butter pieces to the flour, mixing until course crumbles remain and all the butter has been broken up into the flour (I find it easiest to use my hands here). In a separate smaller bowl, whisk together the buttermilk with the honey and pour onto the flour. Use a rubber spatula to stir until just combined (or even just half way combined), resisting the urge to overmix.

Lay a big sheet of parchment paper out on a flat surface and, using your hands, gather the dough (it will be sticky) and transfer it to the parchment. Press the dough out until it is approximately 1/2-1 inch thick (it doesn't have to be perfect) and then cut the dough into rounds using a biscuit cutter.

Assemble the cobbler by transferring the filling to prepared baking dish. Top with desired number of biscuits*. Brush the biscuits with melted butter and sprinkle with sugar (not required but recommended).

Bake for approximately 25-35 minutes, or until biscuits are browned and filling has thickened and bubbling.

Remove from the oven and allow to cool for 5-10 minutes before serving.

Serve with vanilla ice cream or fresh whipped cream.

Enjoy!