Recipe for Pear-Rhubarb Cobbler 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
FILLING ----------------
1 pkt Frozen rhubarb (10 ounces)
3 x Ripe pears, any variety
2 tbl ,Water
1/4 cup Sugar *
2 tbl Cornstarch
1/4 tsp Cinnamon
1 tbl Cinnamon candies (red hots)
1/8 tsp Salt
1/2 tbl Butter or margarine
----------------- CRUST ----------------
1/4 cup Biscuit mix
1 tbl Sugar
2 tbl Butter, melted
Instructions:
Instructions: * 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.

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