Strawberry Rhubarb Deep Dish Cobbler

• 1 c. sugar
• 3 Tbsp. cornstarch
• 1/8 tsp. salt
• 1 pt. fresh strawberries, sliced
• 2 c. fresh rhubarb, diced
• 1 Tbsp. lemon juice
• 1 Tbsp. butter or margarine
• 1 can refrigerated biscuits
• cinnamon-sugar

1. Preheat oven to 400u0b0.
2. In a large saucepan, combine sugar, cornstarch and salt.
3. Stir in strawberries, rhubarb, lemon juice and butter.
4. Cook over medium heat, stirring, until hot, bubbly and slightly thickened.
5. Pour into a 2-quart casserole.
6. Separate biscuit dough into 10 biscuits; cut each in half.
7. Sprinkle biscuits with cinnamon-sugar.
8. Place on fruit.
9. Bake at 400u0b0 for 15 to 20 minutes, until biscuits are golden brown.
10. Serve warm with whipped cream.
11. Serves 6.

sugar, cornstarch, salt, fresh strawberries, fresh rhubarb, lemon juice, butter, refrigerated biscuits, cinnamonsugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=434831 (may not work)