Pear-rhubarb Cobbler
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Desserts, Fruits | 6 | Servings | |
INGREDIENTS
| 1 | Frozen rhubarb, 10 ounces | |
| 3 | Ripe pears, any variety | |
| 2 | T | Water |
| 1/4 | c | Sugar * |
| 2 | T | Cornstarch |
| 1/4 | t | Cinnamon |
| 1 | T | Cinnamon candies, red hots |
| 1/8 | t | Salt |
| 1 1/2 | T | Butter or margarine |
| 1 1/4 | c | Biscuit mix |
| 1 | T | Sugar |
| 2 | T | Butter, melted |
| 1/2 | c | Milk |
| 7025 | 0600 |
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. [ FARM JOURNAL's Complete Pie Cookbook; 1965 ] per Fred Peters Submitted By WARING@IMA.INFOMAIL.COM (SAM WARING) On 11 MAY 1995 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 306
Calories From Fat: 98
Total Fat: 11.1g
Cholesterol: 12.7mg
Sodium: 401.7mg
Potassium: 233.6mg
Carbohydrates: 51g
Fiber: 4.9g
Sugar: 27.9g
Protein: 3.2g