Rhubarb-Blueberry Cobbler

Recipe Instructions Heat oven to 350. In 2 quart saucepan, combine rhubarb, blueberries, sugar, cornstarch, juice and ginger. Cook over medium heat for 8 to 17 minutes, or until mixture is thickened, stirring frequently. Remove from heat. Spoon mixture into shallow 1 1/2 quart baking dish. Set aside. Combine baking mix and milk in small mixing bowl. Stir just until moistened. Drop mixture by tablespoonfuls onto fruit mixture. Bake for 28-34 minutes, or until topping is golden brown. Serve warm with low-fat ice cream or frozen yogurt, if desired.