recipelink.com Chat Room Recipe Swap - 2001-08-24
From: KellyWA

Pear-Rhubarb Cobbler

Filling:
1 pkg frozen rhubarb (10 ounces)
3 ripe pears, any variety
2 tbsp water
1/4 cup sugar*
2 tbsp cornstarch
1/4 tsp cinnamon
1 tbsp cinnamon candies (red hots)
1/8 tsp salt
1 1/2 tbsp butter or margarine

Crust:
1 1/4 cups biscuit mix
1 tbsp sugar
2 tbsp melted butter
1/2 cup milk

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

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 (400°F) 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.