Title: Pear-rhubarb cobbler
 Categories: Fruits, Desserts
      Yield: 6 Servings
 
MMMMM--------------------------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

MMMMM---------------------------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