Raspberry-Rhubarb Biscuit Cobblers

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Martha Stewart


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1 pint (about 12 ounces) fresh raspberries

1 1/2 pounds rhubarb, trimmed and cut diagonally into 3/4-inch pieces

1 1/2 cups sugar

1/3 cup instant tapioca

Juice of 1/2 lemon

Zest of 1/2 lemon

1/2 teaspoon, plus 1 pinch salt

1 cup all-purpose flour

1/3 cup cake flour (not self-rising)

2 teaspoons baking powder

1/2 teaspoon baking soda

6 tablespoons unsalted butter cold, cut into small pieces

3/4 cup plain whole-milk yogurt

2 to 3 tablespoons heavy cream

Sanding sugar for sprinkling

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