Strawberry-rhubarb dessert
Preheat oven to 450F
1 pkg. (16oz) frozen rhubarb, thawed
1 pkg. (10oz) frozen strawberries, thawed
1/2 cup sugar
2 cups flour (if using self-rising flour, omit baking powder and salt)
2 tbsp. sugar
3 tsp. baking powder
1 tsp. salt
1/3 cup salad oil
2/3 cup milk
Butter
2 tbsp. sugar
1 tsp. cinnamon
9 servings
In an ungreased 9X9X2 inch baking pan, mix rhubarb, strawberries and 1/2 cup sugar; place in oven.
Measure flour, 2 tbsp. sugar, baking powder and salt into bowl. Pour oil and milk into measuring cup (do not stir together); pour all at once into flour mixture. Stir until mixture cleans side of bowl and forms a ball.
Drop dough by 9 spoonfuls onto hot fruit. Make an indentation in each biscuit; dot with butter. Mix 2 tbsp. sugar and the cinnamon; sprinkle on biscuits. Bake 20 to 25 minutes. Serve warm.

Fresh Strawberry-Rhubarb Puff:
Substitute 3 cups cut-up fresh rhubarb and 1 pint of fresh strawberries, cut up, for the frozen rhubarb and strawberries. Increase the 1/2 cup sugar to 1 1/2 to 2 cups; add 1/2 cup water to fruit sugar mixture.