In a saucepan combine sugar, cornstarch, cinnamon, ginger and cardamon. Add rhubarb and combine thoroughly. Add butter. Set over medium heat, stirring continually until rhubarb cooks and starts to thicken (5 minutes).
Remove from heat and gently fold in fresh raspberries. Pour into ramekins or gratin dishes.
1 1/4 cups flour 2 tsp sugar 1 tsp baking powder 1 tsp grated orange peel 1 tsp grated fresh ginger Pinch of salt 5 Tbs butter, chilled and diced small 2/3 cup buttermilk
Preheat oven to 375°F.
Combine combine first 6 ingredients. With a pastry blender or your fingers, quickly cut the butter into the flour mixture until it resembles coarse meal.
Combine all but 1 tablespoon of the buttermilk with the dry ingredients. Stir just until moistened. Knead the mixture gently in the bowl just until it holds together.
On a lightly floured surface, gently pat, or roll the dough until it is 3/8" thick and cut out desired shapes. Transfer the biscuits to the top of the fruit and brush with remaining buttermilk. Bake for 30 minutes. Turn oven down to 350°F and continue baking another 10-15 minutes until golden brown and fruit is bubbling.
Happiness keeps You Sweet, Trials keep You Strong, Sorrows keep You Human, Failures keep You Humble, Success keeps You Glowing, But Only God keeps You Going!