1 cup strawberries
4 oz. rhubarb stalks
1/2 cup sugar
4 tsp. cornstarch
1/2 cup Bisquick baking mix (I use reduced-fat)
3 tbsp. milk (I use 1% low-fat)

Preheat oven to 425°F.

Wash the strawberries and drain them well. Remove the stems and cut large berries in half, but leave small berries whole. Cut rhubarb stalks into 1/2-inch slices. Combine the strawberries and rhubarb in medium mixing bowl.

In a small bowl, mix the sugar and cornstarch until lump-free, then toss the mixture gently with the fruit.

Turn the mixture into a 9x5-inch loaf pan or an 8x8-inch baking pan, and cover the pan with foil.

Set the pan on a baking sheet and bake at 425°F for 15 to 20 minutes, or until the fruit filling begins to look translucent.

In a small mixing bowl, stir together the biscuit mix and milk to make a stiff dough (add a little extra milk, if necessary).

Spoon the biscuit dough evenly over the filling. Bake, uncovered, for 10 minutes, or until the biscuits are browned and cooked through. Serve warm or at room temperature.

Serves 2.

Submitted by: Jennifer Becker