1 pkg. (16 oz.) frozen rhubarb, thawed
1 pkg. (16 oz.) frozen strawberries, thawed
1/2 c. sugar
2 c. flour
2 tbsp. sugar
3 tsp. baking powder
1 tsp. salt
1/3 c. salad oil
2/3 c. milk
2 tbsp. sugar
1 tsp. cinnamon

If you should prefer to use fresh fruit, the recipe will be altered to the following: 1 pt. fresh strawberries Increase 1/2 c. sugar to 1 1/2 c. sugar Add 1/2 c. water to the fruit Remaining ingredients, the same

Preheat oven to 450 degrees. In ungreased baking pan (9 x 9 x 2 inches), mix rhubarb, strawberries and 1/2 cup sugar. Place in oven. Measure flour, 2 tablespoons sugar, baking powder and salt into bowl. Pour oil and milk into measuring cup, but do not stir together. Pour all at once into flour mixture. Stir until mixture clings to side of bowl and forms a ball. Drop by 9 spoonfuls onto hot fruit. Make an indentation in each biscuit and dot with butter. Mix 2 tablespoons sugar and cinnamon. Sprinkle on biscuits. Bake 20 to 25 minutes. Serve warm. Makes 9 servings.