16 oz. frozen rhubarb, thawed
10 oz. frozen berries, thawed
1/2 c. sugar
2 c. flour
2 tbsp. sugar
3 tsp. baking powder
1/2 tsp. salt
1/3 c. oil
2/3 c. milk
2 tbsp. sugar
1 tsp. cinnamon

Heat oven to 450 degrees. In ungreased 9 x 9 inch pan, mix fruit and 1/2 cup sugar. Put in oven to get hot. Put next 4 ingredients in bowl. Put oil and milk in cup (do not stir). Pour all at once into flour mixture. Stir until leaves side of bowl and forms a ball. Drop by spoon onto hot fruit. Make an indentation in each biscuit; dot with butter. Mix 2 tablespoons sugar and the cinnamon; sprinkle on top. Bake 20 to 25 minutes. Serve warm. 9 servings.

Note: Fresh Strawberry-Rhubarb puff - Substitute 3 cups rhubarb and 1 pint berries; cut up. Increase the 1/2 cup sugar to 1 1/2 cups to 2 cups. Add 1/2 cup water to fruit sugar mixture.