| 1 | * note: if rhubarb is unsweetened, increase sugar to 2/3 cup. |
| 2 | filling: thaw package of rhubarb. |
| 3 | Wash, core, and peel pears; cut into ?inch cubes. |
| 4 | Add to rhubarb along with water. |
| 5 | combine sugar, cornstarch, cinnamon, cinnamon candies (red hots), and salt. |
| 6 | Add to fruit mixture. |
| 7 | Pour into greased 8-inch square baking dish. |
| 8 | Dot with butter. |
| 9 | Cover and bake in hot oven (400°F) 10 minutes, or until bubbling. |
| 10 | crust: combine biscuit mix and sugar; add butter and milk. |
| 11 | Mix with a fork. |
| 12 | drop by spoonfuls on hot fruit mixture. |
| 13 | Sprinkle additional sugar on top. |
| 14 | Continue baking until biscuit is done, 15 to 20 minutes. |
| 15 | [ farm journal"s complete pie cookbook; 1965 ] per fred peters submitted by waring@ima.infomail.com |
