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)
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.
Yields
12 Servings