Rhubarb-berry shortcakes

Yield: 12 Servings

Measure Ingredient
JOYCE ALENSKIS
½ pounds Rhubarb-cut into 1/2 " slice
⅓ cup Sugar
¼ cup Water
¼ teaspoon Cinnamon
1 dash Allspice
2½ teaspoon Cornstarch
1 tablespoon Water
2 cups Strawberries; sliced
11 ounces Biscuits; (refrigerated)
Whipped cream
Nuts; chopped (opt)

Combine in a saucepan the approx. 2 cups of rhubarb slices, sugar, water, cinnamon and allspice. Bring to a boil, stirring, and reduce heat and simmer for 5-7 minutes. Blend cornstarch with water and add to sauce and cook, stirring, until sauce boild and thickens. Add the strawberries and bring to a simmer. Bake the refrigerated biscuits, (or from scratch)_.

Split in half and butter and add sauce to bottom, cover with top half of biscuit, and top with more sauce. Add whipped cream and nuts if desired.

Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 12, 1998

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