Pear-rhubarb cobbler
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Frozen rhubarb (10 ounces) |
| 3 | Ripe pears, any variety | |
| 2 | tablespoons | ;Water |
| ¼ | cup | Sugar * |
| 2 | tablespoons | Cornstarch |
| ¼ | teaspoon | Cinnamon |
| 1 | tablespoon | Cinnamon candies (red hots) |
| ⅛ | teaspoon | Salt |
| 1½ | tablespoon | Butter or margarine |
| 1¼ | cup | Biscuit mix |
| 1 | tablespoon | Sugar |
| 2 | tablespoons | Butter; melted |
| ½ | cup | Milk |
| [ FARM JOURNAL's Complete Pie Cookbook; 1965 ] | ||
| per Fred Peters Submitted By | ||
Directions
FILLING
CRUST
* Note: If rhubarb is unsweetened, increase sugar to ⅔ cup.
FILLING: Thaw package of rhubarb. Wash, core, and peel pears; cut into ½-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.
WARING@... (SAM WARING) On 11 MAY 1995 070254 -0600