Pear-Rhubarb Cobbler

Ingredients

Filling

• 1 package frozen rhubarb (10 ounces)
• 3 ripe pears, any variety
• 2 tbsp water
• ¼ cup sugar
• 2 tbsp cornstarch
• ¼ tsp cinnamon
• 1 tbsp cinnamon candies (red hots)
• ⅛ tsp salt
• 1½ tbsp butter or margarine

Crust

• 1¼ cup biscuit mix
• 1 tbsp sugar
• 2 tbsp melted butter
• ½ cup milk

Directions

Filling

1. Thaw package of rhubarb.
2. Wash, core, and peel pears; cut into ½-inch cubes.
3. Add to rhubarb along with water.
4. Combine sugar, cornstarch, cinnamon, cinnamon candies, and salt.
5. Add to fruit mixture.
6. Pour into greased 8-inch square baking dish.
7. Dot with butter.
8. Cover and bake in hot oven (400°­F) 10 minutes, or until bubbling.

Crust

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