For filling: Vegetable oil cooking spray 2 pints strawberries, hulled and thickly sliced 1/2 lb. rhubarb, trimmed and cut into 1/2 inch pieces (2 cups) 2/3 C. sugar 2 T. quick cooking tapioca 1/4 tsp. cinnamon 1/8 tsp. nutmeg
For topping: 1 1/2 C. lowfat biscuit and baking mix (Pioneer) 1/3 C. sugar 1/2 tsp. cinnamon 1/4 tsp. nutmeg 2/3 C. skim milk 1 T. sugar
Preheat oven to 350 degrees F. Spray 9-inch baking dish with vegetable oil cooking spray. In a large mixing bowl, combine filling ingredients. Let stand for 20 minutes. In a separate mixing bowl, combine topping ingredients except 1 T. sugar. Drop dough over filling. Sprinkle top with 1 T. sugar. Cover with foil and bake for approximately 30-40 minutes or until browned and bubbling. Cool slightly before serving.