In bowl, combine sugar, flour, cinnamon and orange rind. Add rhubarb and strawberries; toss to mix. Spread mixture in an 8-cup shallow glass or ceramic baking dish (do not use metal); bake in for 10 minutes.

Topping:
In large bowl, mix flour, sugar, baking powder, baking soda and salt. Using two knives or pastry blender, cut in margarine until mixture is size of small peas. With fork, stir in buttermilk until mixture is moistened and soft dough forms. Drop by spoonfuls in 6 evenly spaced mounds on hot fruit. bake for 25 minutes, or until top is golden.

CAUTION: Allow for high carb count!

Per Serving (made with sugar and without whipped topping):
302 Cal
3gm Fat
65gm Carb
00mg Chol
252mg Sodium
4gm Fiber

Exchanges:
2 Starch/Bread
2 Fruit
1 Fat