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1
To prepare the cobbler, place the strawberries and rhubarb in a large, heavy saucepan.
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2
Add 1 tablespoon sugar.
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3
Stir over high heat until the sugar has started to dissolve, 1 to 2 minutes.
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4
Reduce the heat to medium and cook, stirring often, until the fruit has exuded some of its liquid, about 5 minutes.
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5
In a large bowl, combine the fruit and all liquid with the remaining 4 tablespoons sugar, the flour, lemon zest, and salt.
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6
Cool slightly, pour into a lightly buttered 1-quart baking dish, and dot with the slivers of butter.
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7
To make the topping, preheat the toaster oven to 400 degrees F. Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl.
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8
Use a pastry blender or your fingertips to mix in the ginger and to cut in the butter until the mixture resembles the texture of small peas.
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9
Quickly stir in the buttermilk to form a soft dough.
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10
Turn out onto a well-floured work surface, knead into a ball, and roll out to a thickness of about 1/2 inch.
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11
Use a 1 1/2-inch cookie cutter to cut out 4 biscuits.
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12
Gather the trimmings and roll out again.
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13
Cut out 2 more biscuits.
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14
Arrange the biscuits snugly over the fruit.
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15
Brush lightly with additional buttermilk, sprinkle with sugar, and bake until the cobbler is bubbly and the biscuits are golden brown, 25 to 30 minutes.
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16
Serve hot.
