Rhubarb-berry shortcakes

12 Servings

Ingredients

QuantityIngredient
JOYCE ALENSKIS
½poundsRhubarb-cut into 1/2 \" slice
cupSugar
¼cupWater
¼teaspoonCinnamon
1dashAllspice
teaspoonCornstarch
1tablespoonWater
2cupsStrawberries; sliced
11ouncesBiscuits; (refrigerated)
Whipped cream
Nuts; chopped (opt)

Directions

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