Pear-Rhubarb Cobbler

Red hots nip fruits with cinnamon and make them blush attractively



  • 1 (10 oz.) pkg. frozen rhubarb
  • 3 ripe pears, any variety
  • 2 tblsp. water
  • ¼ c. sugar
  • 2 tblsp. cornstarch
  • ¼ tsp. cinnamon
  • 1 tblsp. red cinnamon candies (red hots)
  • tsp. salt
  • tblsp. butter or margarine


  • c. biscuit mix
  • 1 tblsp. sugar
  • 2 tblsp. melted butter or margarine
  • ½ c. milk


Filling: Thaw package of rhubarb.

  • Wash, core and peel pears; cut into ½" cubes. Add to rhubarb along with water.
  • Combine sugar, cornstarch, cinnamon, cinnamon candies (red hots) and salt. Add to fruit.
  • Pour into greased 8" 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.