1 lb. fresh rhubarb, washed and cut into 1 inch pieces or 1 (1 lb.) pkg. frozen unsweetened rhubarb, thawed, about 4 c.
1 1/4 c. sugar
1/2 c. water
2 1/2 tbsp. cornstarch
2 pt. fresh strawberries, washed or 1 (1 lb.) pkg. frozen unsweetened strawberries, thawed, about 4 c.
1/2 c. milk
2 c. buttermilk baking mix
1 tbsp. grated orange rind
1/3 c. sugar

Combine rhubarb, 3/4 cup of the sugar, and 1/4 cup of the water in a large saucepan. Cook over low heat, stirring occasionally, just until rhubarb is tender. Do not over cook.

Combine remaining 1/4 cup water, cornstarch, and remaining 1/2 cup sugar in bowl. Stir until smooth. Stir into rhubarb. Cook, stirring constantly until mixture thickens and bubbles. Remove from heat. Stir in strawberries. Pour into 2 quart shallow baking dish. Place baking dish in oven. Turn on oven to hot at 400 degrees. Place cookie sheet on oven rack below dish to catch drips.

Meanwhile, stir milk into baking mix in medium size bowl until soft dough forms. Turn out onto lightly floured surface. Knead 8-10 minutes. Roll out to 13 x 12 inch rectangle. Combine orange rind with sugar. Sprinkle over surface of dough. Roll up jelly roll style, starting with the long side. Cut crosswise into 18 slices, about 3/4 inch thick.

Remove dish from oven. Arrange pinwheels over top. Bake 25 minutes or until the biscuits are golden brown.