Strawberry Rhubarb Deep Dish Cobbler

• 3/4 to 1 c. sugar
• 2 Tbsp. cornstarch
• 1/8 tsp. salt
• 1 pt. fresh strawberries, halved
• 3 c. sliced rhubarb
• 1 Tbsp. lemon juice
• 1 Tbsp. margarine
• 7.5 oz. can refrigerated biscuits
• 3 Tbsp. margarine, melted
• 1/3 c. sugar
• 1/4 tsp. cinnamon

1. Heat oven to 400u0b0.
2. In large saucepan, combine sugar, cornstarch and salt.
3. Stir in strawberries, rhubarb, lemon juice and margarine.
4. Cook over medium heat, stirring frequently until hot, bubbly and slightly thickened.
5. Pour into 2-quart casserole or baking dish.
6. Combine sugar and cinnamon; separate dough into 10 biscuits.
7. Cut each in half.
8. Coat each with melted margarine; roll in sugar mixture.
9. Arrange biscuits, cut side down on hot fruit mixture in circle around edge of casserole, overlapping slightly.
10. Bake at 400u0b0 for 15 to 20 minutes or until biscuits are golden brown.
11. Serve with whipped cream or ice cream.

sugar, cornstarch, salt, fresh strawberries, rhubarb, lemon juice, margarine, refrigerated biscuits, margarine, sugar, cinnamon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=453713 (may not work)