* Note: If rhubarb is unsweetened, increase sugar to 2/3 cup.

Filling: Thaw package of rhubarb. Wash, core, and peel pears; cut into 1/2-inch cubes. Add to rhubarb along with water.

Combine sugar, cornstarch, cinnamon, cinnamon candies (red hots), and salt. Add to fruit mixture. Pour into greased 8-inch square baking dish. Dot with butter. Cover and bake in hot oven (400 F) 10 minutes, or until bubbling.

Crust: Combine biscuit mix and sugar; add butter and milk. Mix with a fork.

Drop by spoonfuls on hot fruit mixture. Sprinkle additional sugar on top. Continue baking until biscuit is done, 15 to 20 minutes.

[ Farm Journal's Complete Pie Cookbook; 1965 ] per Fred Peters