*  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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