Rhubarb Cobbler - cooking recipe

Ingredients

1 c. sugar
1 Tbsp. instant tapioca
1 c. water
3 c. cut up, fresh rhubarb
butter
cinnamon
biscuit dough

Preparation

Mix together in saucepan the sugar and tapioca.
Stir in water and rhubarb.
Bring to a boil 1 minute, stirring constantly. Place in baking dish.
Dot with butter and cinnamon.
Drop spoonfuls of biscuit dough onto hot fruit.
Bake at 400\u00b0 for 25 to 30 minutes.
Serve warm with cream.