| 3/4 to 1 cup | sugar | | 2 T. | Cornstarch | | 1/8 tsp. | salt | | 1 pint | fresh strawberries, sliced in half | | 3 cups | sliced fresh rhubarb | | 1T. | lemon juice | | 1T. | margarine | | 1 can(10 biscuits) | Pillsbury buttermilk or country style biscuits | | Cinnamon-sugar mixture |
| | In large saucepan, combine sugar, cornstarch and salt. Stir in strawberries, rhubarb, lemon juice and margarine. Cook over medium heat, stirring frequently until hot, bubbly and slightly thickened. Pour into 2 qt. baking dish. Heat oven to 400 degrees. Separate dough into 10 biscuits; cut each in half with scissors. Arrange cut side down on hot fruit mixture incircle around edge of casserole. Sprinkle with cinnamon-sugar mixture. Bake for 15 to 20 minutes or until biscuits are golden brown. Serve warm with cream or ice cream. |
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