Ingrients & Directions
2 c Diced, unpeeled rhubarb 2 c Strawberries, cleaned
1 1/2 c Sugar Shortcake Biscuits
1/4 c Water
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.
Yields
6 servings