Rhubarb Cobbler

1 pound rhubarb, cut into pieces, about 6 medium stalks
1 tablespoon water
1 cup sugar, divided
2 tablespoons cornstarch
1 1/2 teaspoons butter, cut into small pieces
1/4 teaspoon ground cinnamon
.
Biscuit Topping:
1 1/2 cups biscuit mix
1 heaping tablespoon sugar
3 tablespoons melted butter
1/2 cup milk

Combine rhubarb in a medium saucepan with 1 tablespoon water and 3/4 cup sugar. Heat until juice begins to bubble around the edge. Mix together the 2 tablespoons of cornstarch and remaining 1/4 cup sugar; stir in a small amount of hot rhubarb juice to make a paste.

Stir cornstarch paste mixture into the hot mixture; boil for 1 minute. Pour rhubarb mixture into a buttered 8-inch round baking dish. Dot with 1 1/2 teaspoons butter and sprinkle with the cinnamon.

Combine biscuit mix and 1 tablespoon sugar. Add 3 tablespoons melted butter and 1/2 cup of milk; mix with a fork just until moistened. Drop by spoonfuls over the hot fruit mixture. Sprinkle with additional granulated sugar for a little extra sparkle. Bake at 400° for 20 to 25 minutes.