2 c. sugar
2 tbsp. cornstarch
2 c. water
4 c. strawberries (halved)
4 c. rhubarb, 3/4 inch pieces
2 tbsp. butter
1 c. half and half cream
3 c. biscuit mix
3 tbsp. sugar

Mix sugar and cornstarch in 3 quart pan. Stir in water gradually. Bring to boil and cook 1 minute. Remove from heat. Add fruit. Pour into 9x13 inch pan. Dot with butter.

Combine biscuit mix and sugar. Mix in half and half lightly. Drop by spoonfuls onto hot fruit (I use an ice cream scoop). Bake at 400 degrees for 25 minutes. Serves 10-12.