Fresh Rhubarb and Bisquit topped Cobbler

Just in time for spring!
There’s something so perfect about the interplay
between the sweet/tart rhubarb and the
slightly sweet biscuity topping.
Add ice cream or whipped cream.

Ingredients:
8 stalks of fresh rhubarb, chopped into 1-inch pieces
3/4 cup sugar
3/4 cup water
2 cups all-purpose flour
2 teaspoons baking powder Rounded
1/2 teaspoon salt
1 1/2 sticks cold unsalted butter, cut into pieces
3/4 cup whole milk
1 teaspoon granulated sugar

Directions:
Preheat oven to 425 degrees F.
Place the chopped rhubarb in the bottom of a 2-qt. baking dish.
In a small saucepan, heat together the sugar and the water
to create a syrup and pour that over the rhubarb.
Place this in the oven for about 12 minutes.
Whisk together the flour, baking powder, and salt in a medium bowl.
Add butter and blend with your fingertips or a pastry blender
until mixture resembles coarse meal with some pea-size butter lumps.
Add milk and stir until dough just comes together.
Remove baking dish from oven and drop the dough
into little mounds onto the hot rhubarb.
Sprinkle the dough with a little more sugar
and bake the cobbler until the topping is golden, 25 to 30 minutes.
Cool for 30 minutes to an hour. The juices will thicken as it cools.