3-4 stalks rhubarb, peeled and sliced into 1 inch pieces
Juice from 2 limes or 1 lemon
3/4 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1 pinch salt
2 tablespoons butter
4 large biscuits, halved like buns
1/4 cup brown sugar
Add the first seven ingredients to the dutch oven, and stir together to coat fruit. Cut butter into pats, and distribute along the top of the strawberry rhubarb mixture.
Place biscuit halves around the top of strawberry rhubarb mixture until covered.
Sprinkle brown sugar on top of biscuits, and cover with dutch oven lid, making sure there is a little space between the lid and the top of the biscuits. Take some strawberries out if necessary.
Place dutch oven on bed of hot coals, making sure it is stable and even. Shovel coals onto the top of the lid to make an even thin layer.
Open the lid and check the cobbler after 5 minutes, making sure not to get coals into the dutch oven. If one side is cooking faster than another, turn the oven.
Check again every 5 minutes until the biscuits are golden and the fruit is bubbly.
Serve one biscuit and a spoonful of fruit per person, hot.