Pear-Rhubarb Cobbler

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Pear-Rhubarb Cobbler

Ingredients:
Filling:

1- 10 ouncespk frozen rhubarb
3 ripe pears, any variety
2 tb water
1/4 c sugar
2 tb cornstarch
1/4 ts cinnamon
1 tb cinnamon candies (red hots)
1/8 ts salt
1 1/2 tb butter or margarine

Crust:

1 1/4 c biscuit mix
1 tb sugar
2 tb melted butter
1/2 c milk

Note: If rhubarb is unsweetened, increase sugar to 2/3 cup. Procedure:

Filling:

Thaw package of rhubarb. Wash, core, and peel pears; cut into 1/2-inch cubes. Add to rhubarb along with water. Combine sugar, cornstarch, cinnamon, cinnamon candies, and salt. Add to fruit mixture. Pour into greased 8-inch square baking dish. Dot with butter. Cover and bake in hot oven (400F) 10 minutes, or until bubbling.

Crust:

Combine biscuit mix and sugar; add butter and milk. Mix with a fork. Drop by spoonfuls on hot fruit mixture. Sprinkle additional sugar on top. Continue baking until biscuit is done, 15 to 20 minutes.