Yield: 9 servings
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1 package (16 ounces) frozen rhubarb, thawed
1 package (10 ounces) frozen strawberries, thawed
1/2 cup sugar
2 cups flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
1/3 cup oil
2/3 cup milk
margarine
2 tablespoons sugar
1 teaspoon cinnamon

Cooking time: 25 minutes
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Preheat oven to 450 degrees.

In an ungreased 9 X 9 X 2 inch pan, mix rhubarb, strawberries and 1/2 cup sugar; place in oven.
Measure flour, 2 tablespoons sugar, baking powder and salt into a bowl.
Pour oil and milk into a 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 buscuit; dot with margarine.
Mix 2 tablespoons sugar and the cinnamon; sprinkle on bisucuits.

Bake 20-25 minutes.

Serve warm

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