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* Note: If rhubarb is unsweetened, increase sugar to 2/3 cup. FILLING: Thaw package of rhubarb. Wash, core, and peel pears; cut into 1/2-inch cubes. Add to rhubarb along with water. Combine sugar, cornstarch, cinnamon, cinnamon candies (red hots), and salt. Add to fruit mixture. Pour into greased 8-inch square baking dish. Dot with butter. Cover and bake in hot oven (400 F) 10 minutes, or until bubbling. CRUST: Combine biscuit mix and sugar; add butter and milk. Mix with a fork. Drop by spoonfuls on hot fruit mixture. Sprinkle additional sugar on top. Continue baking until biscuit is done, 15 to 20 minutes. [ FARM JOURNALs Complete Pie Cookbook; 1965 ] per Fred Peters Submitted By WARING@IMA.INFOMAIL.COM (SAM WARING) On 11 MAY 1995 070254 -0600
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