Pear-Rhubarb Cobbler

Recipe Ingredients

		Filling
1		Frozen rhubarb - (10 ounces)
3		Ripe pears - any variety
2 tablespoons	30ml	-- water
1/4 cup	49g / 1.7oz	Sugar *
2 tablespoons	30ml	Cornstarch
1/4 teaspoon	1.3ml	Cinnamon
1 tablespoon	15ml	Cinnamon candies - (Red Hots)
1/8 teaspoon	0.6ml	Salt
1 1/2 tablespoons	22ml	Butter or margarine
		Crust
1 1/4 cups	137g / 4.8oz	Biscuit mix
1 tablespoon	15ml	Sugar
2 tablespoons	30ml	Butter - melted
1/2 cup	118ml	Milk

Recipe Instructions

* 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 (Red Hots), 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.

FARM JOURNAL's Complete Pie Cookbook; 1965

Source:
BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996

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