3 cups cut up fresh rhubarb

1 pint cut up fresh strawberries

1 ½ -2 cups sugar

2 cups gold medal flour

¼ cup sugar

3 teaspoons baking powder

1 teaspoon salt

1/3 cup salad oil

2/3 cup milk

 Teaspoon cinnamon

Butter

½ cup water

Heat oven to 450⁰.  In an ungreased baking pan, 9x9x2 inches, mix rhubarb, strawberries, sugar and water; place in the oven.  Measure flour, 2 tablespoons sugar, the baking powder and salt into a bowl.  Pour oil and milk into a measuring cup (do not stir together); pour all at once into flour mixture.  Stir until mixture cleans the side of the bowl and forms a ball.  Drop dough by 9 spoonful’s onto hot fruit.  Make an indentation in each biscuit; dot with butter.  Mix 2 tablespoons sugar and the cinnamon; sprinkle on biscuits.  Bake for 20-25 minutes.  Serve warm