Pear-Rhubarb Cobbler

Filling

 * 1 package frozen rhubarb (10 ounces)
 * 3 ripe pears, any variety
 * 2 tbsp water
 * ¼ cup sugar
 * 2 tbsp cornstarch
 * ¼ tsp cinnamon
 * 1 tbsp cinnamon candies (red hots)
 * ⅛ tsp salt
 * 1½ tbsp butter or margarine

Crust

 * 1¼ cup biscuit mix
 * 1 tbsp sugar
 * 2 tbsp melted butter
 * ½ cup milk

Filling

 * 1) Thaw package of rhubarb.
 * 2) Wash, core, and peel pears; cut into ½-inch cubes.
 * 3) Add to rhubarb along with water.
 * 4) Combine sugar, cornstarch, cinnamon, cinnamon candies, and salt.
 * 5) Add to fruit mixture.
 * 6) Pour into greased 8-inch square baking dish.
 * 7) Dot with butter.
 * 8) Cover and bake in hot oven (400°­F) 10 minutes, or until bubbling.

Crust

 * 1) Combine biscuit mix and sugar; add butter and milk.
 * 2) Mix with a fork.
 * 3) Drop by spoonfuls on hot fruit mixture.
 * 4) Sprinkle additional sugar on top.
 * 5) Continue baking until biscuit is done, 15 to 20 minutes.