Strawberry Rhubarb Cobbler

2 Cups diced 1/4 ” Fresh Rhubarb

2 Cups diced 1/4″ Fresh Strawberries

1/2 Cup Granulated Sugar

2 tsp. Lemon Juice

1/2 tsp. Ground Cinnamon

2 Tbls. Flour

1 Package Sturdiwheat Shortcake Mix

Mix all together and spoon into a 9″ baking dish. Blend Sturdiwheat Shortcake Mix according to package directions and drop by spoonfuls on top of fruit mixture. Sprinkle top with 1 Tbls. granulated sugar.

Bake at 350 degrees for 35-40 minutes or until light brown and fruit mixture is bubbly.

Tip – insert a larger pan on oven shelf below it to catch any mixture that overflows the baking dish.