Pear-Rhubarb Cobbler

* Exported from MasterCook *

PEAR-RHUBARB COBBLER

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Fruits Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----FILLING-----
1 pk Frozen rhubarb (10 ounces)
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 Butter -- melted
1/2 c 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
(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 (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.

[ FARM JOURNAL's Complete Pie
Cookbook; 1965 ]
per Fred Peters Submitted
By WARING@IMA.INFOMAIL.COM (SAM WARING) On 11 MAY
1995 070254 -0600



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