Heat oven to 450º.

Mix rhubarb, strawberries, sugar, and water in 9″ square pan or large casserole.

Cook 5 minutes.

Mix flour, baking powder, salt, and 2 tablespoons sugar.

Stir in oil and milk only until dry ingredients are moistened.

Drop by spoonfuls onto hot fruit, making 9 biscuits.

Make a hole in top of each biscuit and put a little butter, sugar, and cinnamon in each.

Bake 20-25 minutes.

Serve warm.

Works well to bake while eating dinner, then have warm for dessert.

Winter Strawberry-Rhubarb Puff: Follow recipe above, except use 1 (1 pound) package frozen rhubarb, thawed, and 1 (10 oz.

) package frozen strawberries, thawed.

Use only ½ cup sugar with fruit.

Omit ½ cup water