Strawberry Rhubarb Cobbler - cooking recipe

Ingredients

3/4 c. sugar
2 Tbsp. cornstarch
10 oz. sliced strawberries, thawed
3 c. chopped rhubarb
1 Tbsp. lemon juice
1 Tbsp. butter
1 can refrigerator biscuits
1 Tbsp. sugar mixed with 1 tsp. cinnamon

Preparation

In large pan combine sugar and cornstarch.
Stir in berries and rhubarb, lemon juice and margarine.
Cook over medium heat, stirring until bubbly and slightly thickened.
Pour into 2-quart casserole.
Separate biscuit dough into 10; cut each in half with scissors.
Arrange cut side down on hot fruit mixture in circle. Sprinkle with sugar-cinnamon.
Bake at 400\u00b0 for 15 to 20 minutes until biscuits brown.