1 pkg. (16 oz.) frozen rhubarb, thawed
1 pkg. (10 oz.) frozen strawberries, thawed
1/2 c. sugar
2 c. Gold Medal flour
2 tbsp. sugar
3 tsp. baking powder
1 tsp. salt
1/3 c. salad oil
2/3 c. milk
Butter
2 tbsp. sugar
1 tsp. cinnamon

Heat oven to 350 degrees. In ungreased baking pan, 9x9x2 inches, mix rhubarb, strawberries and 1/2 cup sugar; place in oven.

Measure flour, 2 tablespoons sugar, the baking powder and salt into bowl. Pour oil and milk into measuring cup (do not stir together); pour all at once into flour mixture. Stir until mixture cleans side of bowl and forms a ball.

Drop dough by 9 spoonfuls onto hot fruit. Make an indentation in each biscuit; dot with butter. Mix 2 tablespoons sugar and the cinnamon; sprinkle on biscuits. Bake 20 to 25 minutes. Serve warm. (9 servings)

FRESH STRAWBERRY-RHUBARB PUFF:

Substitute 3 cups cut up fresh rhubarb and 1 pint fresh strawberries, cut up, for the frozen rhubarb and strawberries. Increase the 1/2 cup sugar to 1 1/2 to 2 cups; add 1/2 cup water to fruit-sugar mixture.

If using self-rising flour, omit baking powder and salt.