SPRING COBBLER

Spring has arrived here in Portland, and with it the plants in the garden are beginning to brake through the ground. And one of the first is always my rhubarb. And my mind goes right to Spring Cobbler made with the first of the rhubarb. I'm sure that you will enjoy this as much as we do.

SPRING COBBLER 400' 30 minutes

1 Lb rhubarb, cut into 1 inch pieces. (4 cups)
1 tsp. water
3/4 cup sugar

Combine and heat until juices bubble around edge.

2 Tbsp corn starch
1/4 cup sugar

Mix together with a small amount of the hot rhubarb juice to make a paste. Stir paste into cooked rhubarb and boil 1 minute. Pour into 8 by 2 round baking dish. Dot with butter and sprinkle with cinnamon.

Batter:

3 Tbsp melted butter
1/3 cup milk
1 1/2 cups biscuit mix
1 Tbsp sugar

Mix all together with a fork. Drop on top of rhubarb mixture. Sprinkle with additional sugar.
Bake at 400' degrees for 30 minutes.