Rosy Strawberry-Rhubarb Cobbler

Southern Living '79/154 A great way to use frozen rhubarb and strawberries!

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Step 1

Combine sugar, cornstarch, and salt in large saucepan. Stir in fruits, lemon juice, and butter. Cook at medium heat until thickened and bubbly. Pour into a 1 3/4 quart baking dish. Make up biscuits from mix, then cut into pieces to line all sides and cover most of middle section. Bake at 400° 15 minutes, or until biscuits are nicely brown.