Cherry Rhubarb Cobbler

.
1 pound dark sweet cherries, pitted and halved
1 pound rhubarb, diced fairly small, about 5 stalks


1/2 cup sugar
1 teaspoon ginger
1 1/2 tablespoon cornflour

Topping:
1 cup all-purpose white flour
1/2 cup whole wheat flour
1/4 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons baking powder
1/4 teaspoon ginger
1 stick of butter, finely diced
2/3 cup milk, any kind you like

Preheat the oven to 375 degrees.
Select the baking dish you want. In area an 8 inch square dish equals a 9 inch round dish.
Put the fruit into the dish.
Combine the 1/2 cup sugar, 1 teaspoon ginger, and 1 1/2 tablespoons cornflour.
Spread over the fruit and stir in gently.
Put the fruit into the oven to start cooking while you make the topping.

In a fairly large sturdy bowl combine the toppings dry ingredients.
Cut in the diced butter to a rough cornmeal consistency.
Using a fork, stir in the milk.
Get the fruit out of the oven and using two soupspoons put dollops of the topping all over the fruit.
Bake for about 35-40 minutes.
Cool a bit and enjoy!