3 c. cut rhubarb
1 pt. strawberries, sliced
Sugar
1/2 c. water
2 c. presifted flour
3 tsp. baking powder
1 tsp. salt
1/3 c. cooking oil
3/4 c. milk
Butter
Cinnamon
Cream or whipped cream

Preheat oven to 450 degrees. Mix rhubarb, strawberries, 1 to 2 cups sugar to taste and water in 9-inch square baking pan. Cook over moderate heat for 5 minutes.

In mixing bowl, combine flour, baking powder, salt and 2 tablespoons sugar. Stir in oil and milk until dry ingredients are moistened. Drop batter by spoons onto hot fruits, making 9 biscuits.

Make a hole in top of each biscuit; put in a little butter, sugar and cinnamon. Bake in preheated oven for 20 to 25 minutes. Serve warm with cream or whipped cream, as desired. Makes 9.

VARIATIONS: One pound package frozen rhubarb, defrosted and 10 oz. package frozen strawberries, defrosted may be used in place of fresh fruits in recipe above. Reduce sugar to 1/2 cup and omit 1/2 cup water.