*  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 [email protected] (SAM WARING)  On   11 MAY
 1995 070254 -0600



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