16 ounce package frozen rhubarb, thawed
10 ounce package frozen strawberries, thawed
1/2 cup sugar
2 cups flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
1/3 cup salad oil
2/3 cup milk
Butter
2 tablespoons sugar
1 teaspoon cinnamon
Preparation Instructions:
Heat oven to 450 degrees. In ungreased baking pan, 9 x 9 x 2 inches, mix rhubarb, strawberries and 1/2 cup sugar; place in oven.
Measure flour, 2 tablespoons sugar, the baking powder and salt into bowl. Pour oil and milk into measuring cup (do not stir together); pour all at once into flour mixture. Stir until mixture cleans side of bowl and forms a ball.
Drop dough by 9 spoonfuls onto hot fruit. Make an indentation in each biscuit; dot with butter. Mix 2 tablespoons sugar and the cinnamon; sprinkle on biscuits. Bake 20 to 25 minutes. Serve warm. 9 servings.
Fresh Strawberry Rhubarb Puff: Substitute 3 cups cut up fresh rhubarb and 1 pint fresh strawberries, cut up, for the frozen rhubarb and strawberries. Increase the 1/2 cup sugar to 1 1/2 to 2 cups; add 1/2 cup water to fruit sugar mixture.