| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Desserts |
12 |
Servings |
INGREDIENTS
|
|
JOYCE ALENSKIS |
| 1/2 |
lb |
Rhubarb-cut into 1/2 " slice |
| 1/3 |
c |
Sugar |
| 1/4 |
c |
Water |
| 1/4 |
ts |
Cinnamon |
| 1 |
ds |
Allspice |
| 2 1/2 |
ts |
Cornstarch |
| 1 |
tb |
Water |
| 2 |
c |
Strawberries; sliced |
| 11 |
oz |
Biscuits; (refrigerated) |
|
|
Whipped cream |
|
|
Nuts; chopped (opt) |
INSTRUCTIONS
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@juno.com (Nadia I Canty) on Mar 12,
1998
A Message from our Provider:
“There is hope. There is Jesus”