Pear-rhubarb cobbler

Yield: 6 Servings

Measure Ingredient
1 pack Frozen rhubarb (10 ounces)
3 \N 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
\N \N [ FARM JOURNAL's Complete Pie Cookbook; 1965 ]
\N \N per Fred Peters Submitted By



* 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

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