Lemony Strawberry-Rhubarb Cobbler

• 5 tablespoons unsalted butter, divided
• Zest of two lemons in strips, white pith removed (about 2 tablespoons)
• 8 black peppercorns
• 11 cups hulled and halved (or quartered if very large) strawberries (about 4 pounds)
• 3 cups 1/2-inch-wide pieces rhubarb, halved if really thick (6 to 7 stalks, trimmed and leaves removed)
• 1/4 cup fresh-squeezed, strained lemon juice
• 1/4 cup fresh-squeezed, strained orange juice
• 2 1/2 cups granulated sugar
• 1/4 cup tapioca starch
• 1/2 teaspoon coarse salt
• 2 cups all-purpose flour
• 6 tablespoons plus 1 teaspoon granulated sugar, divided
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon coarse salt
• 2 teaspoons freshly grated lemon zest (about 1 lemon)
• 1 cup plus 2 tablespoons chilled heavy cream, divided
• Vanilla ice cream, for serving (optional)

1. Soften 1 tablespoon of butter, and use it to grease the entire inside of the slow cooker crock. Place the lemon peel and peppercorns in a cheesecloth bag and tie with kitchen string. Add this bag plus the remaining butter (cut into eight pieces) and other filling ingredients to the slow cooker, and gently mix with a wooden spoon. Cover and cook on low until the fruit is softened, about 4 hours (there will still be some liquid).
2. About 45 minutes before the fruit is finished, heat the oven to 400u0b0F, and line a baking or cookie sheet with parchment paper. Whisk together the dry drop biscuit ingredients (with the exception of 1 teaspoon of the sugar) and the lemon zest in a medium-size bowl. Gently stir in 1 cup plus 1 tablespoon of the heavy cream. Use your hands to form a soft, relatively smooth dough, taking care not to overmix. Divide the dough into six balls and place on the lined baking sheet. Flatten each one to the thickness of about 1/2 inch. Then pour the remaining tablespoon of cream into a small bowl and put the remaining 1 teaspoon of sugar into another small bowl. Using a pastry brush, brush each biscuit with the cream, then sprinkle with the sugar. Bake until slightly golden and cooked through (when tested with a fork, it should come out clean), 20 to 25 minutes. Set the biscuits aside.
3. Once the fruit is cooked through, carefully remove the sachet. Place a large strainer over a medium to large, heavy saucepan, then-using oven mitts-pour the fruit mixture into the strainer. Set the fruit (in the strainer) aside. Boil the liquid over high heat until reduced to 3 to 31/2 cups, about 20 minutes. Add the fruit to the pot with the thickened liquid, and mix.
4. Use a ladle to divide the fruit mixture among six bowls; top each portion with a biscuit and a scoop of vanilla ice cream, if desired.

unsalted butter, lemons, strawberries, rhubarb, freshsqueezed, freshsqueezed, sugar, tapioca starch, coarse salt, flour, sugar, baking powder, coarse salt, freshly grated lemon zest, heavy cream, vanilla ice cream

Taken from www.epicurious.com/recipes/food/views/lemony-strawberry-rhubarb-cobbler-51152200 (may not work)