How to Make It
Prepare the Cobbler: Preheat oven to 400°F. Stir together strawberries, tapioca, granulated sugar, lemon zest, juice, salt, ginger, and cinnamon in a large bowl; let stand 20 minutes, stirring occasionally. Stir rhubarb into strawberry mixture until well incorporated. Transfer mixture to a buttered 12-inch cast-iron skillet or ovenproof skillet. Bake in preheated oven 25 minutes.
Meanwhile, prepare the Biscuits: Stir together flour and brown sugar in a large bowl. Cut cold butter cubes into flour mixture with a pastry blender or fork until mixture is crumbly and resembles small peas; freeze 10 minutes. Stir pecans into flour mixture. Make a well in center of flour mixture. Add cream; stir just until dough comes together. Turn dough out onto a lightly floured surface, and knead lightly 3 or 4 times. Roll or pat dough to 3/4- to 1-inch thickness. Cut with a 2 1/2-inch round cutter; reroll scraps once, and repeat process to make 10 biscuits.
Place biscuit dough rounds on top of hot cobbler; brush evenly with melted butter, and sprinkle with granulated sugar. Return cobbler to oven, and bake until biscuits are golden brown and done, 20 more minutes. Let stand 10 minutes. Serve warm.