Ingrients & Directions
2 c Diced, unpeeled rhubarb
1 1/2 c Sugar
1/4 c Water
2 c Strawberries, cleaned
Shortcake Biscuits
Combine rhubarb, 1 cup sugar and water in shallow pan and simmer until
rhubarb is tender, about 20 minutes. Combine strawberries and remaining
sugar, add to hot rhubarb sauce and chill. Split and butter hot shortcake
biscuits and put together with cold fruit sauce. Top with whipped cream and
serve.
From
Yields
6 Servings