Rhubarb Pudding - cooking recipe

Ingredients

4 c. rhubarb juice
1/3 c. cinnamon candy
2 c. sugar
3/4 c. cornstarch
1/2 tsp. almond flavoring
3 drops red food coloring
dash of salt

Preparation

Crumble leftover biscuits in bottom of pan.
Pour canned peaches with juice over top.
Sprinkle with cinnamon, nutmeg and brown sugar.
Dot with butter.
Bake at 375\u00b0 for 30 minutes or until light brown.