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

Heat oven to 450 degrees. In ungreased baking pan (9 x 9 x 2 inch), 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 cup and pour into flour mixture. Stir until mixture cleans sides of bowl and forms a ball. Drop dough by 9 spoonfuls onto hot fruit. Make an indention in each biscuit; dot with butter. Mix 2 tablespoons of sugar and the cinnamon; sprinkle on biscuits. Bake 20 to 25 minutes. Serve warm.

Note: Fresh fruit may also be used. 3 cups cut up rhubarb and 1 pint of fresh strawberries.